Gari, also spelled as garri, garry or tapioca, depending on where it is produced, is a pre-gelatinized, fine to coarse granular flour made from fermented cassava. It is the most traded and consumed cassava food product in West and Central African countries and could be compared to what potato flour means to people in Western Europe.

Gari processing involves successive operations: cassava peeling and grating to obtain a mash which is fermented, dewatered, crumbled, sieved and roasted to obtain the pre-gelatinized granulated gari. Different variants are used by processors in setting up the operations, in terms of ordering and processing time: i) addition of palm oil either on grating or on grated mash, or on frying; ii) fermentation (six to 48 hours) before or after dewatering (five to seven hours), or even in association with the second operation (one to three days), in order to obtain, either a natural or an oily fermented mash. The end result is white (without oil) or yellow (with oil) gari. Women are the main actors in gari processing.

Nigeria is the major gari producer and consumer.