Gari roasting is an energy-intensive process that is commonly used to produce gari, a popular food in Nigeria made from cassava. Traditional gari roasting methods use firewood as an energy source, which is not only inefficient but also harmful to the health of those who inhale the smoke (who are mainly women and children in rural communities) and contributes to deforestation. This work aims to investigate the use of a developed garri roasting system driven by a concentrated parabolic solar collector. Important garri roasting food chain data was obtained from a work-study at a rural community: temperatures, moisture content. The garri roasting temperatures range between 85oC - 100oC. The parabolic dish solar collector was designed and fabricated to achieve temperatures between 1180C-154oC at optimum tilt angles at Port Harcourt (4°54' 22.86''N, 6°55' 27.52''E) climatic conditions. The focal length ranges between 50mm-80mm, and the fluctuation of the focal point position was considered for the thermal storage system design. Gravel was used as a thermal storage and heat transfer enhanced through small internally placed mild steel rods. A theoretical estimate for total fry time per batch was 8.5 minutes. The garri roasting experiment was conducted for three days with favorable weather conditions, with an achieved maximum temperature of 101oC. This innovation is an important step in addressing the health risks associated with traditional gari roasting methods, and in moving towards zero-emission and zero-poverty innovative systems.