Cooking, recipes, how to
benazir's blog
Gari Foto

I love this recipe because it is quick and it is simply delicious. However with me being diabetic that I have to eat this in moderation. What I mean is when my glucose levels are as low as 80 which to me is ideal to keep my glucose levels from taking a nosedive. If my glucose levels are 100 and above then I won’t eat this.
On high heat add 4 tbs of red palm oil in either a cast iron skillet or a wok. Chop either 1 onion or shallot and fry until it is brown. Chop 2 cloves of garlic and fry a little. Stir and add 1 habenero or scotch bonnet deseeded and chopped with 1 tomato chopped and let it become mushy. Add 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 pinch of crayfish and stir. Add 3 beaten eggs.
Add 1 can of fish undrained which can be either tuna, sprats, sardines, mackerel, salmon, crab meat undrained or add 2 pieces of smoked dried fish that has been boiled before use, boiling for 10 minutes for 3 times and straining each time is a must to remove the excess salt, smoked dried shrimp, 3 dried anchovies if you are not using the canned anchovies or you can use 1 package of zabiha halal hotlinks or hotdogs sliced, 1 can of corned beef, 1 can of zabiha halal lunchmeat mashed. If using any canned fish including canned anchovies if you are using please do not drain.
Here you can add 1/2 cup of either white or yellow gari and 1/4 cup of water and cook until it is all combined and the gari is soaking up all of the liquid. If you want to know where this dish is from it is from Ghana and it is very delicious. If you will like you can serve it with shito and have some zobo as a refreshing drink afterwards. This is one of my favorites so enjoy.
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