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Garri is a major staple food in west Africa. It is the creamy fine to coarse granular flour that is obtained by processing the starchy roots of freshly harvested cassava. In Sierra Leone, where the garri trade is dominated by women, Mamie Margao has decided to make her garri stand out by adding other ingredients founds locally. She has a strong tradition in garri making, as both her parents were in the business. She is also the chairperson of the garri processing centre in Sierra Leone's second largest city, Bo. She has been speaking to Focus on Africa's Bola Mosuro about how she has creating different recipes and adding value to the dish. Photo: Mamie Margao, garri maker and chair of the garri processing centre in the Sierra Leonean city of Bo.