Garri

In West Africa, garri (also known as gari, galli, or gali) // ⓘ is the flour of the fresh starchy cassava root.

Not to be confused with gari, or ginger in Japanese cuisine.
For other uses, see Garri (disambiguation).

In the Hausa language, garri can also refer to the flour of guinea corn, maize, rice, yam, plantain and millet. For example, garin dawa is processed from guinea corn, garin masara and garin alkama originate from maize and wheat respectively, while garin magani is a powdery medicine.

Starchy flours mixed with cold or boiled water form a major part of the diet in Nigeria, Benin, Togo, Ghana, Guinea, Cameroon and Liberia.

Cassava, the root from which garri is produced, is rich in fiber, copper and magnesium.

Garri is similar to farofa of Brazil, used in many food preparations and recipes, particularly in the state of Bahia.

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