Gari Foto

Ingredients

• 3 big cups of dry garri (white or yellow)
• 3 big ripe tomatoes, blended
• 2 Tatashe (red bell peppers), blended
• 2 Atarodo (hot chilli peppers), blended
• 1 big onion, sliced
• 2 cooking spoons of vegetable oil or palm oil
• 1 tin of sardines or 2 handfuls of smoked fish — optional
• 2 big handfuls of ground dried crayfish
• 2 big carrots, diced — optional
• 1 big cup of green peas — optional
• 2 seasoning cubes (Knorr), crushed
• Salt to taste
• 2 glasses of water

Method

1. 01

   Frying the Nigerian Sauce Base. Heat oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended tomatoes, Tatashe and Atarodo. Fry for 15 minutes until well-cooked. Add tinned fish or smoked fish, ground crayfish, diced carrots, green peas, seasoning cubes and salt.

2. 02

   Adding the Water. Add 2 glasses of water to the sauce. Bring to a simmer. Taste the sauce — it should be bold and well-seasoned.

3. 03

   Adding the Garri. Pour the dry garri into the simmering sauce all at once. Stir immediately and vigorously. The garri will absorb the liquid rapidly. Keep stirring for 3 to 4 minutes over medium heat. The garri should become moist and unified with the sauce — it will look somewhat like couscous or fried rice. Add a little more water if it becomes too dry.

4. 04

   Finishing. Remove from heat. Taste and adjust. The Gari Foto should be moist, well-seasoned and each grain of garri stained red from the sauce. Fluff with a fork and serve immediately.

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