Gari is manufactured from cassava, a low-cost source of carbohydrates and fiber in the West African diet. This "grain-like" meal has a special place in my heart. It was the one thing on everyone's boarding school provision list, like it was for a lot of people in my generation. When hunger cravings struck at the hostel, gari soakings were your go-to option.It was also a lifesaver or student buddy at university, and I still enjoy soaking gari in cold water with groundnuts on hot days. Gari can be used to make "Eba" or sprinkled over beans as a side dish for red-red dishes, as well as mashed up with tomatoe sauce to produce "gari fotor." It is a one-pot meal that comes together quickly. This wonderful Ghanaian meal is also known as "gari" jollof because of its brilliant orange color."Gari fotor "is frequently accompanied by meat, fish, or an egg. Because the goal was to use solely store-cupboard ingredients, I used canned sardines in this recipe. You can use any protein you choose or leave it out entirely. It can be served as a side dish or as a main course, and avocados and other vegetables can be added to the mix.
The flavor of the sauce is crucial since it determines the flavor of the final dish. Allow for cooling before adding to the gari; otherwise, the hot sauce may start to cook the starch, resulting in a "doughy" consistency similar to "eba" rather than crumbly "gari fotor." The following condiments are required for the "gari fortor":
A can of Sardine
Salt to taste
Sliced avocados for garnishing
Remove the sardines from the can and split them up into bits. Then Set aside.
To make a paste, combine the tomato puree and powdered pepper in a small bowl with a little water.
In a saucepan, heat the oil and then add the onions.Fry until golden brown.Then toss in the garlic and ginger.
Allow the tomatoes and pepper paste to simmer for a while.
Toss in a bit of salt and a pinch of spice powder to taste.
Stir in the chopped spring onions, green pepper, and carrots.
Allow for around 20 minutes of cooking time before stirring in the flaked sardine over medium heat.
Take the sauce from the heat and allow it to cool.
While the sauce is cooling, add some water to the gari to make it moist. Add enough water to make it slightly damp, not soggy.
Pour the sauce into the moist gari and mix them thoroughly.
Serve and garnish with the sliced avocados.
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