Happy Independence day Ghana. I apologize for not celebrating properly with you all by supplying tons of Ghanian recipes on time. What did my Ghanian followers end up doing? For those that know me, they know Garri is a must in my house. I may not eat it in three months but I like to have the option to. For those that do not know, Garri is made from Cassava and goes through a somewhat complex process to become the grainy texture we get. I was about to throw away my empty pack of Garri recently and I checked the back of the package and saw a recipe for Garri Foto or Gari Foto. I had heard of Garri foto once from a friend but never looked into it much. I have seen versions that do not stir fry the Garri with the egg mix and others that do. I decided to just as a first attempt. If you make yours differently, please leave a comment and let me know how you make yours.
Recipe for Garri Foto
Ingredients
1 cup Garri
2 small eggs
1 medium roma tomato
1 scotch bonnet pepper
Handful Chopped Onion
1/4 teaspoon ginger powder
1 teaspoon of chopped garlic
1 Seasoning cube
2 tablespoons of peanut oil (You can substitute with what you have available)
1/2 cup of water
Method
Crush your seasoning cube in the water, stir and pour into the bowl with the Garri and mix till seasoning is incorporated.
In a pan, heat up the peanut oil, toss in the onions, tomato, pepper, ginger powder, garlic and stir fry on medium heat.
Break in and stir in the eggs and scramble. Finally stir in the garri mix for the next minute and take off the heat so it doesn’t cook the garri.
You can also choose to stir in the egg mix in the bowl of garri instead of on the heat.
I hear Ghanians have this for breakfast so enjoy 🙂
