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. 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. Cassava, the root from which garri is produced, is rich in fiber, copper and magnesium. Garri is similar to farofa of Brazil, used in many food preparations and recipes, particularly in the state of Bahia. Preparation To make garri flour, cassava tubers are peeled, washed and grated or crushed to produce a mash. The mash can be mixed with palm oil and placed in a porous bag, which is then placed in an adjustable press machine for 1–3 hours to remove excess water. Once dried, it is then sieved and fried in a large clay frying pot with or without palm oil. The resulting dry granular garri can be stored for long periods. It may be pounded or ground to make a fine flour. Garri comes in various consistencies, including rough, medium and smooth, which are used to prepare different foods. Dishes Eba is a stiff dough made by soaking garri in hot water and kneading it with a wooden baton until it becomes a smooth doughy staple. It is served as part of a meal with soups and sauces. Some of these include okra soup, egusi soup, vegetable soup, afang soup, banga soup and bitter leaf soup. Similar starchy doughs are found as staples in other African cuisines. Kokoro is a Nigerian snack food common in southern and southeast Nigeria, especially Abia State, Rivers State, Anambra State, Enugu State and Imo State. It is made from a paste of maize flour, mixed with garri and sugar and deep-fried. As a snack, cereal, or light meal, garri can be soaked in cold water (in which case it settles to the bottom), mixed with sugar or honey, and sometimes roasted peanuts and/or evaporated milk, also known as garri soakings. The amount of water needed for soaked garri is 3:1. Garri can also be eaten dry with sugar and roasted peanut.