Ghanaian · beginner
Ghanaian Gari Foto Tomato And Scrambled Egg Skillet
A vibrant Ghanaian comfort dish where coarse cassava meal is moistened and tossed into a fragrant ginger-tomato sauce with softly scrambled eggs and bell peppers.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Sprinkle the gari with 1/4 cup of warm salted water in a bowl, tossing with a fork until lightly moistened and fluffy, then set aside.
- 02
Heat vegetable oil in a large skillet over medium heat and saute the red onion and ginger for 3 minutes until translucent.
- 03
Stir in the scotch bonnet pepper, red bell pepper, and chopped roma tomatoes, cooking for 8 minutes until the tomatoes soften into a thick gravy.
- 04
Push the tomato mixture to one side of the skillet and pour beaten eggs into the empty side.
- 05
Softly scramble the eggs until just set, then fold them evenly into the surrounding tomato mixture.
- 06
Gently fold the moistened gari into the skillet, stirring over low heat for 2 minutes until fully combined and hot.
A LITTLE KITCHEN KNOW-HOW
Gari Hydration
Lightly moistening coarse cassava flakes with water prior to cooking to achieve a light, couscous-like texture without forming a dense dough.
Notes from the kitchen
- Moisten the gari gradually so it remains fluffy rather than soggy.
- Adjust scotch bonnet pepper according to heat preference.
- Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.