Garri Foto

Reconstitute the gari by stirring it into warm water until it forms a smooth, pliable dough with a slightly grainy texture, then set aside.

Heat the cooking oil in a large, heavy-bottomed skillet or frying pan over medium heat for about 1 minute until shimmering.

Add the chopped onions to the hot oil and sauté for 2 minutes, stirring frequently until they become translucent and fragrant.

Stir in the minced garlic and chopped ripe tomatoes, cooking for 3 minutes until the tomatoes begin to soften and release their juices.

Gently crumble the prepared gari dough into the pan with the tomato mixture, using a wooden spoon to break it into smaller pieces as it fries.

Stir the gari mixture continuously for 4 minutes, allowing the grains to toast lightly and integrate with the oil and tomato-onion base.

Create a well in the center of the gari mixture and pour the beaten eggs into it, then gradually stir to incorporate the eggs throughout, cooking for 3 minutes until fully set.

Season the finished dish with salt and black pepper to taste, stirring once more to distribute the seasonings evenly.

Transfer the garri foto to a serving platter and serve hot as a main dish or alongside other Cameroonian accompaniments.