Still yielding some mighty impressive looking cassava the Hope Sakuma team take a final harvest from the Sanda Magbolontor farm before carrying the tubers back to our processing hub ready to peel, this cassava's destined for gari!
After peeling and grating with Hope Sakuma's first-class cassava grater, the fermented flakes are put in the press to ferment.
And after three days the last of the seasons cassava, now fermented is removed from the press, and sieved fine before John dries and toasts the flakes in Hope Sakumas' gari-pan ready to be sent to Freetown for the kids.to enjoy. Next the team will focus on foo-foo from bitter cassava while they wait for our swamp cassava to grow big.
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