Imperial:

1 lb. gali
2 lg. ripe tomatoes, chopped
1 lg. onion, chopped
1 tbsp. tomato puree
1 green or red sweet pepper, chopped
4 eggs
1 tsp. chili powder or cayenne pepper
1/2 tsp. ground ginger
1/2 lb. fresh lobsters or shrimps, shelled
1/2 corned beef or salmon, tin
6 tbsp. cooking oil

Metric:

450 g. gali
2 lg. ripe tomatoes, chopped
1 lg. onion, chopped
1 tbsp. tomato puree
1 green or red sweet pepper, chopped
4 eggs
1 tsp. chili powder or cayenne pepper
1/2 tsp. ground ginger
225 g. fresh lobsters or shrimps, shelled
1/2 corned beef or salmon, tin
6 tbsp. cooking oil

American:

1 lb. gali
2 lg. ripe tomatoes, chopped
1 lg. onion, chopped
1 tbsp. tomato puree
1 green or red sweet pepper, chopped
4 eggs
1 tsp. chili powder or cayenne pepper
1/2 tsp. ground ginger
1/2 lb. fresh lobsters or shrimps, shelled
1/2 corned beef or salmon, tin
6 tbsp. cooking oil

Sprinkle the gali with salted water and leave to absorb the water, but do not saturate. Heat oil in a saucepan and fry the onion until light brown, add the tomatoes, peppers, salt and ginger. Whisk (beat) the eggs lightly and gradually stir into the sauce. Crush the corned beef or salmon and mix it in. Gradually stir in the soaked gali. Reduce heat and allow gali to warm through for five minutes. Heat a little oil in a frying pan, add a pinch of ground ginger and fry the lobsters or shrimps in it until cooked. Serve gali foto hot, garnished with the lobsters.

Gali, pronounced gari is some parts of West Africa, is a coarse flour make from cassava, an edible tuberous root which is one of Africa's stable foods. Although gali foto is a specialty of Ghana and Togo, it is now a favorite dish in other parts of West Africa, wherever the Ghanaians and Togolese have settled.