Following hot on the heels of our Mile Six endeavours a whistlestop tour of Hope Sakuma's mobile gari service in action with the first Sanda cassava harvest of the year. Two-and-a -half minutes of uprooting cassava, peeling and washing, gleaming white, huge piles before Hopes' first-class cassava-grater returns to service flaking the washed tubers ready to ferment for three days in a heavy-duty press. After fermentation it's time for parching action with John and Hassan skillfully shifting cassava flakes from side to side of the gari-pan, toasting until just the right 'crackle' and then sieving to ensure an even size. And gari-making is just one of the ways we preserve drought-resistant, super-nutrious cassava adding value and helping rural communities adapt to climate change.
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