• 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.

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