[Stoves] GARI FRYING STOVE

[Christa Roth (bioenergylist)]

Thanks Andrew frolicking this up. I simply pressed the reply-to-all button… 

I got now curious on the interpretation / translation of tapioca in different cultural contexts: 

In Germany that round bubbly stuff used often for desserts is apparently also called Tapioca, but mixed up with Sago, the stuff the comes form the inside stem of a palm tree 
Metroxylon sagu

On the poison of Manioca/cassava: only the bitter varieties have that predecessor of the cyanide, out of which the cyanide forms. There are also sweet varieties, but they have bug issues and cultural barriers. A Malawian friend of mine, Linley Chiwona-Karltun, wrote a thesis about this with the title ‚a reason to be bitter‘. Other than that, cyanide volatilises at a relatively low temperature, thus roasting the cassava will make sure that all the cyanide disappears. 


Christa Roth 
stoves at foodandfuel.info

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Am 15.03.2021 um 17:35 schrieb ajheggie at gmail.com:


Please find below a message from Christa, it got trapped by the listbot as there were too many recipients in addition to [Stoves] as there is a side discussion going on.

It clarifies a couple of points, firstly that the preparation is a roasting rather than frying which is a term reserved for cooking is shallow oil.

I have always been fascinated how people got around the problem of this root food with its poison, the videos show the raw grated material being fermented to get rid of the cyanide? poison. and then the further poisonous? liquor being pressed out.

I never come across tapioca now but in the early 50s it did feature a lot as a dessert and I suspect this was due to continuing food shortages in UK.

So what part of a palm does tapioca come from?

Andrew


"@Ron: a little clarification: Gari is roasted cassava also known as manioc  that has been soaked and crushed before then being roasted in a large pan into a dry flour-like product that can be stored.

The Tapioca I know comes from a palm tree.


On gari processing: a lot has been tried in Ghana and Nigeria already. Not all successful. Especially the larger pans. We tried with a smaller pan and a TLUD with a firechamber of about 18 cm diameter and that gave an appropriate heat output for the most frequent gari roasting pan that is often made from the lid of a 55 gallon drum. We used wood chips as fuel. I can’t find the photos of that any longer.
I do have photos of the trials roasting gari with a JumboZama from Rocket Works underneath.


@ Marc Stephan Nkouly: if you are looking for 'a SYSTEM to SMOKE FISH & PIG MEAT as those are things am also planning to implement in the farm‘ I recommend you look at that video Owen Mbilizi and Christa Roth: Progress on Chitofu 3in1, climate friendly fish processing technology in Malawi:
https://youtu.be/QFXrvq9rXaI <https://youtu.be/QFXrvq9rXaI> which shows a smoking cupboard on top a an institutional stove. 
A TLUD from a 55 cm diameter drum will give you too much heat output. You would need a smaller TLUD: remember - diameter of the fire chamber means firepower, height the duration of the burning process. 
For more info consult https://energypedia.info/wiki/File:Micro_Gasification_2.0_Cooking_with_gas_from_dry_biomass.pdf <https://energypedia.info/wiki/File:Micro_Gasification_2.0_Cooking_with_gas_from_dry_biomass.pdf>

<IMG-20180214-WA0004 maxi zama gari pan ghana.jpeg>



Christa Roth 
stoves at foodandfuel.info <mailto:stoves at foodandfuel.info>

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