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Coarsely ground cassava flour is called gari. It is the best known and most popular product in West Africa. After harvesting, the cassava roots are peeled, washed and ground before being put into bags. The bags are left to rest for a few days.
Then takes place what is called "spontaneous fermentation", which gives a slightly sour taste. An element of good taste! The porridge is dried. The gari is used as a side dish. It can also be used in spicy crackers.