Description Edit

Ingredients Edit

Directions Edit

  1. Peel it and grate it using the fine part of the grater.
  2. Put the mush in a plastic rice bag and squeeze the heck out of it to press the water out.
  3. Collect the juice because when cooked it turns into tapioca.
  4. If you don’t squeeze all the liquid out the gari will turn into a tapioca like goo.
  5. After pressing out the liquid, sift it through a colander then heat the pulp over low heat slowly on a frying pan while stirring it to dry it out.

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