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Talk:Garri

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Latest comment: 1 year ago by MarinaVVieira in topic Changing Farofa to Farinha de Mandioca

Title of article

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Proposal: move to Gari (African food). "Gari" is a more common spelling than "garri" via Google search. Badagnani 22:05, 13 March 2006 (UTC)Reply

I'd say rather just move to Gari. I doubt there's a more notable "Gari" that people would rather be searching for. --Slashme 05:41, 14 March 2006 (UTC)Reply

It's on the 'gari' disambig page now, so there shouldn't be a problem. -LambaJan 06:22, 6 December 2006 (UTC)Reply

I still think it should be moved. The first time I came across this spelling was on Wikipedia. Google shows "gari" as the more popular spelling as mentioned above, though this should not be the only criterium. It is the more popular spelling from my personal experience and Wikipedia should not change it to suit its taste. It could be changed to Gari (food) or Gari (African food) as suggested above.--Natsubee 06:44, 6 August 2007 (UTC)Reply

Proposal: Remove "tapioca" as an alternative. Tapioca is a completely different food, albeit made from cassave starch.174.99.19.148 (talk) 14:57, 6 December 2013 (UTC)Reply

Brazilian polvilho azedo

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How does garri relate to the Brazilian starch called "polvilho azedo" in Portuguese? It's a pre-fermented starch made from the yuca (cassava, manioc, tapioca) root. I imagine it's very similar to garri in powdered form. — Preceding unsigned comment added by 98.235.148.35 (talk) 02:00, 25 March 2012 (UTC)Reply

I thought cassava came from South America. I could be completely wrong, but I think it was introduced in West Africa as a byproduct of the slave trade. Regardless, it still has been used for centuries in West Africa. I will do some more research.Rcollman (talk) 18:25, 10 March 2017 (UTC)Reply
"Cassava was introduced into Africa by Portuguese traders from Brazil in the 16th century (Okigbo, 1980). It was initially adopted as a famine-reserve crop." [1] Cassava can withstand drought and many native West African pests and diseases.Rcollman (talk) 18:38, 10 March 2017 (UTC)Reply

References

  1. http://www.fao.org/docrep/009/a0154e/A0154E02.htm cites Okigbo, Bede, N. 1980. Nutritional implications of projects giving high priority to the production of staples of low nutritive quality. The case of cassava in the humid tropics of West Africa. Food and Nutrition Bulletin, 2(4). United Nations University, Tokyo.
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Microbes associated with currency

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Changing Farofa to Farinha de Mandioca

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Hello. I edited the text to fix a mistranslation. Garri is the same thing we call Farinha de Mandioca in Brazil, while Farofa is a dish made of it. Think of crumble and flour and thats is about the relation between farofa and manioc flour - except that farofa is salty, sautéed instead of baked, and it can work either as a topping in its basic version or as a side dish in one of its more elaborated ones (besides basic farofa we have "farofa of xxxx" where xxxx may be bacon, sausages, chicken giblets, bell peppers/vegetables, eggs, plantains, nuts, and others).

The mistake between farinha and farofa is probably because there are quite so many varieties of "Farinha de Mandioca" (manioc flour), including a roasted version that is used as a topping or mixed to other dishes in some areas of north Brazil the same way people all over the country use farofa. The worlds farinha and farofa are used interexchangeably in these areas, but this is a local expression based on a regional custom of a specify area and not an accurate translation to garri.

"Farinha de Mandioca" is a produce that was used by many Brazilian indigenous populations before colonial period and became an every day food for the Portuguese coloners and Brazilian population in general later. It was introduced by Portugal to many African colonies and trading posts together with cassava itself, since cassava is highly tolerant to droughts and Savanna climate.

TN: polvilho and tapioca aren't types of manioc/cassava flour. Polvilho and tapioca are slightlly different types of manioc starch. MarinaVVieira (talk) 15:19, 18 February 2025 (UTC)Reply