June 20, 2021

Gari Foto

Gari (Gali or Garri) is a fine or coarse granulated flour of distinct texture produced from cassava roots. The starch and water is squeezed out, then the remains are dried, left to ferment and finally fried in palm oil

Gari Foto recipe

Gari Foto is simply a mix of Gari and stew (tomato). It is best to prepare the stew first before adding the Gari.

Ingredients:

Onions
Pepper(s)
Tomatoes (fresh)

Cut/Diced/Paste (canned)

Spices

Garlic powder, Maggi or adobo seasoning, Curry, Salt

Oil (Olive)

Tomato stew recipe

Place your choice of saucepan onto the stove on medium heat
Pour half a cup of oil into the pan
Finely chop 1 onion, 1 pepper (red, bell, jalapeno or habanero) and 2 fresh tomatoes
Once heated, add the chopped vegetables into the pan and sauté with spices
(Optional) You can add your choice of prepared meat or fish for an enhanced taste
After a few minutes, add 1/2 a can of diced tomatoes and then a scoop or two of tomato paste
Mix in vegetables and sauce and bring stew to boil.
Continuously check stew to avoid burning and add salt to taste if needed

Gari Foto Recipe

Once stew is ready, place a clean sauce pan on the stove and set to medium heat.
You can use a scoop of butter or oil to start cooking.
(Optional) I prefer to fry one or two eggs before adding the Gari - Prepare the eggs like you would scrambled eggs then add Gari before the eggs have finished cooking
Pour your desired amount of Gari onto the saucepan then add your prepared stew and mix in
You can add a sprinkle of water if Gari Foto is too dry
Although Gari Foto is a meal of preference, the ideal appearance of the Gari once completely mixed with the stew should be rich in color.
If its still dry or plain white, that means there is a lot more Gari than there is stew. The ratio can be vice versa if there is a lot more stew than Gari.
Getting the ratio right is the key to your perfect Gari Foto.
Once ready, serve with your favorite beverage and enjoy!