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Author Question: How and why is cassava processed the way it is when making gari? Why is cassava important in West ... (Read 36 times)

silviawilliams41

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on: Aug 2, 2018
How and why is cassava processed the way it is when making gari? Why is cassava important in West Africa?
 
  What will be an ideal response?

Question 2

Explain why one can tell if onions have been cooking the moment you walk in the door.
 
  What will be an ideal response?


mochi09

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Reply #1 on: Aug 2, 2018
Answer to Question 1

Cassava roots are washed, peeled, and grated before being fermented for 2 to 3 days before being sun dried and roasted to reduce hydrogen cyanide to a safe level. Gari is available, cheap, and can be stored safely.

Answer to Question 2

The sulfur compounds in onions are volatile. They convert to gaseous odors and vaporize. Therefore, your nose picks them up and lets you know they are onions.


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