RCI-RC.006.0061.001
Gari Foto I
Gari Foto I from the Recidemia collection
Prep10 min
Cook120 min
Total130 min
Servings4
Difficultyintermediate
Ingredients
- (1 oz margarine or palm oil25 g
- sized onion1 mediumchopped
- fresh tomatoes2 unitchopped
- (6 oz) carrots175 gpeeled and chopped
- (6 oz) mushrooms175 gchopped
- (6 oz) green peppers175 gchopped
- (½ pt) vegetable stock or water300 ml
- hot pepper1 unitchopped
- (4 oz) gari (gari is a coarse-grained roasted100 ggrated fermented flour, made from cassava and used as a staple food in a similar way to ground rice)
Method
1
Dice the onion, tomatoes, and carrots into small, uniform pieces, and finely chop or crush the pepper to your desired level of heat.
10 minutes
2
Heat oil in a large pot or skillet over medium-high heat, then add the diced onion and sauté until softened and translucent.
5 minutes
3
Add the beef pieces to the pot and cook, stirring occasionally, until browned on all sides and partially cooked through.
10 minutes
4
Stir in the chopped tomatoes, carrots, and pepper, mixing well to combine all ingredients with the beef.
3 minutes
5
Reduce heat to medium, cover the pot, and allow the mixture to simmer until the carrots are tender and the beef is fully cooked through.
15 minutes
6
Gradually stir in the gari, folding it evenly into the beef and vegetable mixture so it absorbs the savory juices and spices.
5 minutes
7
Continue cooking over low heat, stirring frequently to prevent sticking, until the gari has fully absorbed the liquid and the dish reaches a firm yet moist consistency.
8 minutes
8
Taste and adjust seasoning with salt and additional pepper as needed, then remove from heat and serve hot.
2 minutes