Gari Foto

Ingredients

• 2 cups gari (cassava granules)
• 1.5 cups warm water, for soaking
• 4 large eggs
• 3 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 medium tomatoes, diced
• 2 tbsp tomato paste
• 1 scotch bonnet pepper, minced
• 1 (12 oz) can corned beef, crumbled
• 1 tsp curry powder
• 1 bouillon cube, crumbled
• Salt, to taste
• 3 scallions, sliced, for garnish

Before you cook

• Pour the warm water evenly over the gari in a bowl and stir with a fork until it's evenly moistened and fluffy
• Set the soaked gari aside to swell for 10 minutes
• Crack and whisk the eggs in a small bowl with a pinch of salt
• Dice the onion and tomatoes and mince the garlic, ginger, and scotch bonnet

Steps

1. Heat 1 tablespoon of the oil in a large skillet over medium heat
2. Pour in the whisked eggs and scramble them for 2 minutes until just set
3. Transfer the scrambled eggs to a plate and set aside
4. Heat the remaining 2 tablespoons of oil in the same skillet
5. Add the diced onion and cook for 3 minutes until translucent
6. Stir in the garlic, ginger, and scotch bonnet pepper and cook for 1 minute
7. Add the diced tomatoes and tomato paste and stir to combine
8. Cook the tomato mixture for 6 minutes, stirring occasionally, until it thickens into a jammy stew
9. Stir in the curry powder and crumbled bouillon cube
10. Add the crumbled corned beef and cook for 3 minutes, breaking it up with the spoon
11. Fluff the soaked gari with a fork to break up any clumps
12. Add the gari to the skillet and fold it through the stew until every grain is coated
13. Fold the scrambled eggs back into the skillet
14. Taste and season with salt as needed
15. Garnish with the sliced scallions and serve hot