Gari Foto (Gari with Tomato and Egg)
The Quirky Foodster Team
Ingredients
- Gari (toasted cassava granules) — 250 g (2½ cups)
- Eggs, beaten — 3
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Vegetable oil — 30 ml (2 tbsp)
- Scotch bonnet pepper, minced (optional) — to taste
- Fresh parsley or scallion, chopped — 2 tbsp
- Salt, — to taste
Method
- Heat oil in a frying pan over medium heat. Sauté onion and garlic until soft, about 4 minutes.
- Add chopped tomatoes and scotch bonnet pepper if using; cook 6–8 minutes until softened and slightly reduced.
- Push the tomato mixture to one side of the pan and pour in the beaten eggs on the other side. Scramble the eggs gently until just set, about 2–3 minutes.
- Combine the scrambled eggs with the tomato mixture, stirring to mix evenly.
- Reduce heat to low and gradually sprinkle in the gari, stirring constantly, until it absorbs the moisture and becomes evenly moistened but still slightly grainy — not mushy.
- Season with salt to taste and stir in fresh parsley or scallion.
- Serve warm as a side dish or light meal on its own.
Introduction: Gari foto is a quick, comforting Togolese side made by moistening toasted cassava granules (gari) with a savoury tomato-egg mixture.
Cultural Background: Gari foto is a quick, comforting Togolese side made by moistening toasted cassava granules (gari) with a savoury tomato-egg mixture. It’s a practical, affordable dish often prepared for a light lunch or as an accompaniment, popular for using up pantry staples with minimal fuss.
Tips: Add the gari gradually and stir constantly — too much at once can make the dish either too dry or unevenly moistened.
Variations: Add flaked canned sardines or cooked shrimp for a heartier, protein-rich version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a pan over low heat with a small splash of water, stirring to loosen.
FAQs:
Q: What is gari and can I substitute it?
A: Gari is toasted, granulated cassava; there isn’t a close substitute, but it’s widely available at West African and international grocers.
Q: Is gari foto vegetarian?
A: Yes, as written it’s vegetarian (though not vegan due to the eggs).
Q: Why is my gari foto too dry?
A: Not enough moisture from the tomato-egg mixture, or too much gari added at once — adjust gradually and add a splash of water if needed.
- Gari (toasted cassava granules) — 250 g (2½ cups)
- Eggs, beaten — 3
- Tomatoes, chopped — 2
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Vegetable oil — 30 ml (2 tbsp)
- Scotch bonnet pepper, minced (optional) — to taste
- Fresh parsley or scallion, chopped — 2 tbsp
- Salt, — to taste
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