Entree: Ghana – Ghanaian Street Food – Gari Foto (Fried cassava granules tossed with a spiced tomato stew and protein, a popular Ghanaian street-food meal)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 cups (480 g) gari (toasted cassava granules)
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 4 medium tomatoes, blended or finely chopped, about 2 cups (480 ml)
- 1–2 Scotch bonnet or habanero peppers, stemmed and finely chopped (adjust to heat)
- 1 tsp (5 g) ground ginger or 1 tbsp (6 g) fresh grated ginger
- 2 tsp (8 g) bouillon powder or 2 bouillon cubes, crushed
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, to taste
- 1 tbsp (15 ml) vinegar or lime juice
- 2 smoked tilapia, approx. 8 oz (225 g) each, deboned and flaked
- 4 large eggs, about 200 g total, hard-boiled and halved
- 1/2 cup (120 ml) water (more as needed)
- Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Heat the palm oil in a wide skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
2. Stir in the tomato paste and cook 2 minutes, then add the blended tomatoes and chopped pepper. Bring to a simmer and cook 8–10 minutes until the sauce reduces and darkens.
3. Season the tomato stew with bouillon, black pepper, and salt. Add the vinegar or lime juice. If the sauce becomes too thick, add up to 1/2 cup (120 ml) water to reach a loose stew consistency.
4. Gently fold the flaked smoked tilapia into the tomato stew to heat through, being careful not to break the fish too much, about 2–3 minutes.
5. Remove the pan from heat. In a large bowl, place the gari and gradually pour the tomato–fish stew over it, tossing with a fork or spoon until the gari is evenly moistened and slightly softened — you want a moist but not soggy texture. Taste and adjust salt or pepper.
6. Transfer the gari foto to a serving platter. Arrange the halved hard‑boiled eggs on top and sprinkle with chopped cilantro or parsley. Serve warm or at room temperature.