Which starchy staple food of Africa, used to make 'Farofa Flour', also known as 'Manioc'?
Farofa on by individual diners to their taste before eating, or eaten as an accompaniment in its own right, as rice is often consumed. Besides cassava, corn flour is also used for farofa making. In West Africa, a variant of cassava flour known as garri is used in various dishes. Farofa Farofa () is a toasted cassava flour mixture. It is eaten mainly in Brazil. It can be found commercially produced and packaged but is often prepared at home based on family recipes. Most recipes will also contain varying amounts of salt, smoked meat, and spices. The consistency of the mixture
Staple food which gram flour is made) and starchy root vegetables (such as canna rhizomes) can also be made into flour. Plant-based food staples may not provide a full range of nutrients. The nutrient-deficiency disease pellagra is associated with a diet consisting primarily of maize, while the disease beriberi is associated with a diet of refined white rice. Scurvy can result from a lack of vitamin C, also known as ascorbic acid. One author indicated that the nutritional value of some staple foods are negatively impacted by higher levels of carbon dioxide, as occurs in climate change. The following table shows the