Bringing a Taste of Ghana To The World
- two cups gari
- one-half cup warm water (with a little salt added, if desired)
- one-half cup cooking oil (preferably palm oil or peanut oil)
- one or two onions, peeled and finely chopped
- two or three ripe tomatos, peeled and chopped (and two tablespoons tomato paste, optional)
- one clove garlic, minced (optional)
- six eggs, beaten
- salt and black pepper to taste
What you do
- Place the gari in a clean bowl. Sprinkle the gari with water, spoonful by spoonful while stirring, to evenly moisten it. (It may not be necessary to use the all the water.) Stir with a fork or spoon. Cover with a clean cloth and set aside.
- Heat oil in a skillet. Fry onions and tomatoes (and tomato paste) until the onions are tender, but not browned — five minutes or less.
- Slowly pour the eggs into the skillet, while stirring, and cook them, stirring constantly (as in making scrambled eggs.)
- Fold the moistened gari into the eggs-onions-tomatoes mixture. Remove from heat. Season with salt and pepper as needed. Serve immediately.