Gari is really a daily meal for some 150 million people world wide. It is a well known West African food. It could be compared as to the potato flour is always to the Westerners. It is much more versatile than that. It can be eaten as a snack in cold water on a scorching day, or cooked in heated water to produce a dough-like meal called eba or gari to eat the African vegetable soups. It is a well known Ghanaian, Sierra Leonian and Nigerian food item. Gari is really a fine to coarse granular flour of varying texture made from cassava tubers (also called cassava roots) which are cleaned after harvesting, grated, water and starch squeezed from it, left to ferment and then fried either in palm oil or without palm oil and serves as an important staple food in West Africa. It is also called garri or gali in a few parts of sub-Saharan Africa. It can be popular in South America, where it is known as manioc Flour (Farinha de Mandioca).