THE HARVEST AND PROCESSING OF CASSAVA #1

Hello homesteaders, hope we're doing good.

I find it to be true that if one could be consistent with his or her work it's certain that one's pay day would definitely come by, and For a farmer who practice subsistence agriculture like me, one of my pay days are times of harvest, because am happy to see the reward of my long time labour. Last week I harvested some maize which was roasted and used as lunch for me and my younger ones.
Obviously it's that time of the year where we have maize in surplus and so it's good to enjoy while it last.

Today I'll be showing you guys around my farm and the little cassava I harvested. It was all fun today because I had been waiting patiently for it.

Cassava is one of the most widely grown plants in this part of the world (Nigeria) as it can be processed into several things like cassava flakes popularly known as (Garri) you can also have it grinded, known as cassava flour (elubo) which is used to make Amala, a popular indigenous Yoruba food. Cassava is also used to make fufu, a dough-like food found in some West African countries. The processing is also a kind of tedious but it's actually a good meal.

The last time I made mention that my cassava would soon be harvested and now it's time. Happy time right? but then it's also a time to work. Lots of work needs to be done in getting it processed to one's choice.

The cassava tuber grows underneath the soil so we need to start by uprooting the plant from the soil, to detaching it from the stem and then gather it together for peeling.

After harvesting I made sure I also replant immediately so as to have something to harvest later. Still have some cassava on the farm but they are not matured enough to be harvested now so I will have no choice but to allow them grow to that stage.
I'll be showing the update later on how the cassava's were peeled, soaked, dried and blended.

Note: All pictures were captured with my phone camera.

Thanks for stopping by.