Dish of Gari Foto
(click to enlarge)

Gari Foto


Ghana   -   Gari Foto
Makes:
Effort:
Sched:
DoAhead:  		 6 break
***
1 hr
Prep		 Pronounced "Gari Fotor" (the "r" is a stealth letter, you can't see it but you have to pronounce it). This is a great breakfast dish, and also usable as a side dish or a light main dish.
Gari Foto is usually ovo vegetarian, but can have meat or seafood added, usually whatever is left over. Everything but the eggs can be prepared the evening before and refrigerated.




7
ar
1-1/2
10
2
1
2
1/3
6
3
2
2
1/2
1/2
oz

#
oz
cl
in

c
lrg
T
T
T
T
t

Gari (1)
Water
Tomatoes, ripe
Onion
Garlic
Ginger
Chili, red (2)
Parsley, flat
Eggs
Olive Oil ExtV
Olive Oil (more)  
Palm Oil, Red (3)  
Salt
Pepper
PREP   -   (35 min)
  1. Place Gari in a large bowl. Stir in cool Water 1 Tablespoon at a time until rehydrated. It should be damp, but not soggy and still rather granular. Set aside.
  2. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and cut into 3/4 inch chunks.
  3. Quarter ONIONS lengthwise and slice crosswise about 1/8 inch thick.
  4. Crush GARLIC and chop fine. Slice GINGER very thin crosswise and chop fine. Cap and seed RED CHILI and chop fine. Mix all.
  5. Strip PARSLEY leaves from stems and chop coarse. Measure is lightly packed leaves.
RUN   -   (25 min)
  1. Shell EGGS and beat in a bowl until frothy.
  2. In a wok or spacious sauté pan, heat 3 T Olive Oil. Stir in Eggs and fry stirring until you have soft scrambled eggs. Remove from the pan and set aside.
  3. Clean the pan. Heat 2 T Olive Oil and 2 T Red Palm Oil in the same pan. Fry Onions stirring until translucent.
  4. Stir in Garlic mix and fry stirring about 1 minutes.
  5. Stir in Tomatoes, and fry stirring 5 minutes over moderate heat.
  6. Stir in Gari until well distributed.
  7. Stir in Eggs, Salt and Pepper. Cook just until eggs are heated - not until they are dry and tough.
  8. Serve hot with Parsley scattered over.
NOTES:

  1. Gari:

      This is a preparation of Cassava, fermented and rendered into toasted granules. It is essentially the same thing as Brazilian Manioc Farinha. For details see our Cassava / Manioc / Yuca page.

  2. Chili, Fresh Red:

      Around here we all use Red Ripe Fresnos, but other medium hot red chilis, such as Holland Red will work. For details see our Chilis page.

  3. Red Palm Oil:

      This palm oil is much used in West Africa and Bahia Brazil and is needed to accurately replicate dishes from those regions. For details and substitute, see our Palm Oil / Dendê Oil page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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