This is the best gari side dish.
The common side dish to make out of gari is to make . If you are familiar with my part of the world, we don’t really make it like , but we just get hot water, pour it over the gari. Let the gari absorb the water, rest for some few minutes, and eat it with whatever we intend to eat with.
However, things are about to change in your kitchen with this recipe. This is a gari and vegetable stir-fry. No! There is no soy sauce or any standard Chinese stir-fry ingredients. Though I wonder how soy sauce will work out in this. I just sautéed garlic, onions, scotch bonnet pepper with carrots, beans and red bell pepper.
I start with sauteing garlic, onion and scotch bonnet pepper. When the onions are translucent, I add the vegetables, cover it and let it steam in its own juices. Whiles the vegetables are doing their thing, I wet the gari lightly as we do foto. When the vegetables are softened I pour in the gari, sprinkle in black pepper and taste for salt.
It is amazing, you will love it. You might even ditch jollof.
This is a gari and vegetable stir-fry which surely beats the regular side dish made using gari.
- 1 cup gari
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1/2 onion chopped
- scotch bonnet pepper seeds removed and minced
- vegetables of choice (I used carrots, green and yellow beans, red bell peppers)
- salt and black pepper as required
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Pour oil into saucepan or frying pan with sides up. Add chopped onions, minced garlic and scotch bonnet pepper. Stir till onions are translucent.
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Add the vegetables, season with salt, cover and let it steam in its own juices for about six to eight minutes to soften.
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Meanwhile, prepare the gari by seasoning it with salt. Drizzle the gari with water to get it damp but not wet.
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Pour the gari into the vegetables when they softened, toss, add in grounded back pepper, taste for salt as needed. Serve as a side dish with any stew of choice, with fried eggs for a quick meal etc.