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close this bookBetter Farming Series 16 - Roots and Tubers (FAO - INADES, 1977, 58 p.)
close this folderCassava
close this folderThe use of cassava in food
View the document(introduction...)
View the documentFresh cassava and cassava paste
View the documentDried casava and cassava flour
View the documentCooked cassava flours
View the documentStarch and tapioca
View the documentCassava leaves

Cooked cassava flours

Gari and atcheke are much liked in Africa.

To make gari, peel and grate fresh cassava. Then press it in baskets or sacks for three or four days, until it begins to ferment. After rubbing it through a sieve, heat it, dry, in a pot, stirring all the time to prevent sticking. Afterwards, remove impurities with a sieve.

To make atcheke, cassava is prepared as for gari. But the flour is steamed instead of being cooked dry in a pot.