Flours

🇬🇭Ghana

Beninese Gari

Gari

Roasted fermented cassava granules; consumed dry, with water, or as paste (piron); a versatile cassava product; the instant food of Benin; eaten with sauce or as a snack.

🇹🇳Tunisia

Bsissa

بسيسة

Roasted barley or wheat ground with chickpeas, fenugreek and spices into a flour, mixed with olive oil and dates or with water into a drink.

🇬🇫Amazonas, French Guiana

Couac

Roasted cassava semolina/grits; grated cassava pressed to remove toxic cyanide juice, dried, crumbled, sieved, and roasted on a steel plate; yellow to gray to white; eaten like bread at every meal; an Amerindian legacy; long shelf life.

🇳🇷Nauru

Ekareba

Pandanus paste further dried in an earth oven and pounded into flour; mixed with water to create a drink or used in cooking; a vital survival food during droughts; the ultimate preservation of pandanus fruit; represents the ingenuity of Nauruan food preservation in a resource-scarce environment.

🇪🇨Ecuador

Máchica

Máchica is finely milled roasted barley flour stirred into coladas, pinol-like drinks, porridges or simple snacks.

🇧🇷Brazil

Polvilho Azedo

Sour cassava starch that gives Brazilian cheese breads and biscuits their airy, crisp structure.

🇵🇬Papua New Guinea

Sago Flour

Starch flour extracted from the sago palm pith — the essential carbohydrate of PNG's lowland and river communities, used in pancakes, dumplings, puddings, and nangu.

🇧🇹Tibet, Bhutan

Tsampa

糌粑

Roasted barley flour, the staple of the Tibetan plateau, mixed with tea and butter into a dough.