Gari Foto
(Savoury Gari with Eggs) Recipe
Origin: Ghana Period: Traditional
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This is a Ghanaian dish made from gari: fermented and dried cassava. It used to be that gari was made at home (see the method at the end of the recipe) but most people these days buy commercially-prepared gari.
Ingredients:
400g gari (fermented and dried cassava)
120ml warm water
120ml cooking oil
2 onions, finely chopped
3 ripe tomatoes
garlic clove, minced
6 eggs, beaten
salt and black pepper
Gari Foto
(Savoury Gari with Eggs) Preparation:
Method:Add the gari to a bowl and begin adding water a tablespoon at a time, wile stirring, so that you evenly moisten it (add just enough water to re-hydrate the gari). Stir with the spoon then cover with a clean cloth and set aside.
Heat the oil in a frying pan and fry the onions and tomatoes until the onions are translucent and tender. Slowly add the eggs to the pan and cook whilst stirring constantly (as if you were making scrambled eggs). Now fold the moistened gari into the egg mixture. Mix to incorporate completely then season and serve.
This provides a typical Ghanaian breakfast.
If you're feeling adventurous, then here's how you can make your own gari: Clean and peel the cassava then soak in water for a day. Grate the tubers and pack the resulting mass into cotton sacks or bags. Tie securely then top with weights to squeeze out the water. Allow to partially dry and ferment for 4–5 days then spread the grated cassava to dry in the sun. Once dry press through a sieve then dry-fry in a shallow pan until completely cooked. The resultant dry gari can be stored until needed.
Read: Recipe Articles and Reviews
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More Ghanaian recipes...
More African recipes... More West African recipes... More main course recipes... More vegetarian courses... More Traditional recipes... More Frying recipes... More recipes for Eggs... More recipes for Carbohydrate Staples... More breakfast recipes...
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Other recipes with gari and eggs as primary ingredients:
Peach Fool
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