garri
Sign in to saveAlso known as gari, garry, gali
thumb|Garri flour thumb|Cooked garri (eba) on a plate in Cameroon
Wikidata facts
- Subclass of
- food
- Continent
- Africa
- Country of origin
- Nigeria
- Image
- Garri (Eba) and Vegetable soup.jpg
- Has use
- drinking
Show 3 more facts
- fabrication method
- deep frying
- name in native language
- Galí
- Commons category
- Garri (West Africa)
via Wikidata · CC0
~5 min read
Encyclopedic overview
6 sectionsContents
- Preparation
- Dishes
- Variations
- See also
- References
- External links
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.
Excerpted from Wikipedia’s “garri” article, available under the CC BY-SA 4.0 licence.