garri

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.