Roasting Gari

Cassava root is the staple food which grows plentiful in the lush soil here. Monday is market day, so most of the moms around the village have been busily roasting gari all day long in preparation. After pulling the cassava out of the ground, peeling it, and running it through a grinder, it’s roasted over an open fire to dry it out. The end result is very much like the kind of fiber powder you might add to a smoothie, but the color is white. Many families combine their gari together in huge sacks and send it off to market on trucks. How they split up the money, I’m not sure…

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About Margit Boyesen

Teacher. Photographer. Traveler.

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