RCI-EG.002.0030.001
Gari Foto
Gari Foto from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- warm water (with a little salt added½ cupif desired)
- ½ cup
- onions1 or 2 unitpeeled and finely chopped
- ripe tomatoes2 or 3 unitpeeled and chopped (and two tablespoons tomato paste, optional)
- garlic1 cloveminced (optional)
- eggs6 unitbeaten
- 1 unit
Method
1
Rehydrate the gari by pouring the warm salted water over it in a bowl, stirring gently until the gari absorbs the water and reaches a crumbly, moist consistency.
2
Heat the palm oil or peanut oil in a large frying pan over medium-high heat until it shimmers.
3
Add the finely chopped onions to the hot oil and sauté until golden and fragrant, about 2-3 minutes.
3 minutes
4
Stir in the minced garlic (if using) and cook for about 30 seconds until aromatic.
5
Add the chopped tomatoes and tomato paste (if using) to the pan, stirring well to combine with the onions and garlic.
6
Cook the tomato mixture for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
4 minutes
7
Add the rehydrated gari to the pan, breaking up any clumps with a wooden spoon, and mix thoroughly with the oil and tomato base.
8
Reduce the heat to medium and stir-fry the gari mixture for 2-3 minutes until it is heated through and evenly coated with oil.
3 minutes
9
Pour the beaten eggs over the gari mixture while stirring continuously, ensuring the eggs are well distributed and begin to cook.
10
Continue stirring gently for 3-4 minutes until the eggs are fully cooked and scrambled throughout the gari, creating a fried rice-like texture.
4 minutes
11
Taste and season with salt and black pepper as desired, adjusting to preference.
12
Transfer to a serving dish and serve hot while the gari foto retains its warmth and texture.