Gari Foto (Ghanaian Gari with Tomato and Egg Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 250 g gari (cassava granules)
- 6 eggs
- 2 onions
- 4 ripe tomatoes
- 1 tbsp tomato purée
- 1 scotch bonnet chilli
- 5 tbsp vegetable oil
- 2 ripe avocados
Nutrition (per serving)
- Calories
- 733 kcal
- Protein
- 15.8 g
- Carbohydrate
- 63.2 g
- of which sugars
- 9.7 g
- Fat
- 45.3 g
- of which saturates
- 8.3 g
- Fibre
- 8.1 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the gari in a bowl, sprinkle over 150ml warm lightly salted water and fork through until evenly moist but still crumbly. Leave for 5 minutes. (No gari? Use couscous soaked in 200ml boiling water, though it will no longer be gluten-free.)
- 2
Heat the vegetable oil in a large frying pan over a medium heat and fry the chopped onions for 5 minutes until soft. Add the finely chopped scotch bonnet and the tomato purée and cook for 1 minute.
- 3
Add the chopped tomatoes and cook for 8 minutes, stirring, until they collapse into a thick sauce. Season with salt.
- 4
Beat the eggs, pour them into the pan and stir gently for 2-3 minutes until just set.
- 5
Take the pan off the heat and fold in the gari a little at a time until it has soaked up the sauce and looks like a moist, red crumble.
- 6
Serve straight away with sliced avocado.
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