Step up your gari foto game with this corned beef gari foto with carrots and green beans.
Today, I present you cassava grits mixed with corned beef in tomato sauce with carrots and green beans. I am 100% confident one of those 5 star restaurants in Accra will refer to this lovely gari foto as such. Well, this gari foto fits the menu of a 5 star, fine dining restaurant so in the meantime, I will pretend I am in one.
Gari foto or gari jollof is one of the quickest Ghanaian meals. It is basically gari mixed with a tomato based stew. You can choose to add vegetables or any sort of protein if you want to. For this recipe, I used corned beef, carrots and green beans. Gari is made from fermented grated cassava. Gari is widely eaten in West Africa. You can check out this cassava coconut biscuits or cookies which makes use of gari.
I have not had gari foto in years. I do not know how a quick meal like this vanished from our regular lunches 🙁 Thanks to Naa Oyoo Quartey I decided to make gari foto today using corned beef, carrots and green beans.
For names and ingredients Ghanaian cuisine, head over to Ghanaian foods Encyclopedia or go through the Ghanaian recipe section here. Thank you
- 1 ¼ cup gari
- ½ - ¾ cup water
- ½ cup vegetable oil
- 2 medium size onion chopped
- 6 medium size tomatoes chopped
- Pepper as required
- 1 teaspoon curry
- 1 tablespoon tomato puree
- 6 oz corned beef
- 1 cup mixed vegetables carrots and green beans
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Pour vegetable oil in a saucepan
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Add in onions, fry till translucent. Add curry powder, pepper, tomatoes and tomato puree. Stir, cover and let it simmer for 15 minutes.
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Add in your vegetables if using, corned beef and salt if required. Let it simmer for about 5 minutes. Turn off stove and let it cool.
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While stew is cooling, pour ½ cup of water onto gari. Using a fork, blend water and gari together breaking lumps. Add additional water if required. Gari should be slightly damp but not wet.
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Thoroughly mix gari with the stew. Serve
Prep and cooking time does not include cooling of stew. Cooling of the stew is important. Gari should be slighting dampened and not wet to get the right texture of gari foto.
You can use blended tomatoes and onions for the stew.