Sierra Leonean Mamie Margao has decided to make her garri stand out by adding other ingredients founds locally.
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.
Ms Margao's variations of garri have coconut and sesame seeds making the taste and colour different from that of ordinary garri.
She told the BBC's Focus on Africa that her inspiration was from God.
"I just wanted to make a different taste and add value," she said.
Ms Margao is the chairperson of the garri processing centre in Sierra Leone's second largest city, Bo.
Her customer base has been increasing and word has spread to Africans living in the diaspora who have bought the new garri.
Here is her full interview on Focus on Africa: