
thumb|Garri flour thumb|Cooked garri (eba) on a plate in Cameroon
thumb|Garri flour thumb|Cooked garri (eba) on a plate in Cameroon
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. Its preparation minimizes raw cassava’s content of toxic cyanide. 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.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).