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2 cups gari
1/2 cup warm water (with a little salt added, if desired)
1/2 cup cooking oil (preferably palm oil or peanut oil)
1-2 onions, peeled and finely chopped
2-3 ripe tomatoes, peeled and chopped (and 2 T tomato paste, optional)
1 clove garlic, minced (optional)
6 eggs, beaten
salt and black pepper to taste

Place the gari in a clean bowl. Sprinkle the gari with water, spoonful by spoonful while stirring, to evenly moisten it. (It may not be necessary to use the all the water.)

Stir with a fork or spoon. Cover with a clean cloth and set aside.

Heat oil in a skillet. Fry onions and tomatoes (and tomato paste) until the onions are tender, but not browned -- five minutes or less.

Slowly pour the eggs into the skillet, while stirring, and cook them, stirring constantly (as in making scrambled eggs.)

Fold the moistened gari into the eggs-onions-tomatoes mixture.

Remove from heat. Season with salt and pepper as needed.

Serve immediately.

For a more substantial dish, boiled shrimp, ground dried shrimp, canned corned beef, canned sardines, or leftover cooked meat or fish may be added with (or instead of) the eggs.

Also, when made with fish or meat, the eggs may be hard-boiled and served along side the gari foto. Gari Foto can also be prepared by mixing about a quarter of the chopped onions into the gari after the water is added.

Some cooks fry the eggs separately, and serve them over the gari.

Submitted by: Eban Foods
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