Garri

In West Africa, garri (; also known as gari, galli, or gali) is a flour, varying in texture from coarse to fine, made from fresh, starchy cassava root. Heat used in the preparation process helps remove the thermolabilecyanohydrin toxins that occur naturally in cassava plants. Garri is similar to the cassava-derived farinha de mandioca from Brazil, which is used in many food preparations, including farofa, particularly in the Nordeste region. Cassava is rich in fiber, copper, and magnesium.

In the Hausa language, garri can also refer to flours made from other crops, such as guinea corn, maize, rice, yam, plantain and millet. For example, garin dawa is made from guinea corn, garin masara and garin alkama originate from maize and wheat respectively, and garin magani is a powdered herbal medicine. Such flours mixed with cold or hot water form a staple part of the diet in Nigeria, Benin, Togo, Ghana, Guinea, Cameroon and Liberia.