Describe how gari is prepared

Gari is prepared from cassava tubers through several steps:

1. Harvesting and Peeling: Fresh cassava tubers are harvested, peeled, and then washed thoroughly.
2. Grating and Fermentation: The peeled cassava is grated into a mash. This mash is then put into a porous bag and pressed for several days to remove excess water and ferment, which also reduces its cyanide content.
3. Sieving and Roasting: After fermentation, the dewatered mash is sieved to remove fibrous material, resulting in a fine, damp flour. This flour is then roasted or fried in a large pan over heat until it becomes dry, granular, and crispy.
4. Cooling and Packaging: The roasted gari is allowed to cool and then packaged for storage or sale.