Garri

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

In the Hausa language, garri can also refer to the flour of guinea corn, maize, rice, yam, plantain and millet.^{[citation needed]} 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.^{[citation needed]}

Cassava, the root from which garri is produced, is rich in fiber, copper and magnesium.^[1]

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