Sides

Gari Foto (Spiced Gari with Egg and Vegetables)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

300 g (2 cups) gari (dried cassava granules)
2 tomatoes, chopped
1 onion, chopped
1 carrot, diced
2 eggs, beaten
2 tbsp vegetable oil
1 tbsp tomato paste
1/2 scotch bonnet pepper, chopped
Salt, to taste

Method

Heat the oil in a frying pan and sauté the onion until soft.
Add the tomatoes, tomato paste, carrot and scotch bonnet, and cook for 8-10 minutes until softened.
Push the vegetables to one side, pour in the beaten eggs, and scramble until just set.
Sprinkle the gari over the mixture a little at a time, stirring continuously to combine evenly.
Cook for 3-4 minutes, stirring, until the gari has softened slightly and absorbed the flavours.
Season with salt and serve warm as a side.

Introduction: Gari foto is a colourful, quick-cooking side made from gari (toasted cassava granules) stirred through a spiced tomato and vegetable base with scrambled egg.

Cultural Background: Gari foto is a colourful, quick-cooking side made from gari (toasted cassava granules) stirred through a spiced tomato and vegetable base with scrambled egg. Often served alongside grilled fish or stew, it is a resourceful, satisfying dish born from Ghana's love of cassava-based staples.

Tips: Add the gari gradually while stirring to avoid clumping, and moisten with a splash of water if it seems too dry.

Variations: Canned sardines or flaked smoked fish can be folded in for a more substantial version.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat in a pan over low heat with a splash of water, stirring to loosen.

Nutrition: Calories: 260 kcal, Protein: 8 g, Carbs: 34 g, Fat: 10 g, Fibre: 3 g

FAQs:

Q: What is gari?

A: Gari is a granular, slightly fermented product made from grated, roasted cassava, widely used across West Africa.

Q: Can gari foto be a main dish?

A: Yes, with the addition of fish or meat it easily becomes a filling light main rather than just a side.