Gari foto

Name: Gari foto
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Togo
Ingredients: 300 g plain food-grade ready-to-eat gari; 4 medium eggs, about 200 g without shells; 400 g chopped tomatoes; 150 g onion; 20 g tomato paste; 30 ml oil: 20 ml for sauce and 10 ml for eggs; 120 ml drinking water; 3 g salt; 1 g black pepper

🍳 Loose moist gari with tomato sauce and scrambled eggs.

Ingredients

300 g plain food-grade ready-to-eat gari
4 medium eggs, about 200 g without shells
400 g chopped tomatoes
150 g onion
20 g tomato paste
30 ml oil: 20 ml for sauce and 10 ml for eggs
120 ml drinking water
3 g salt
1 g black pepper

Preparation

Place gari in a clean large bowl. Add 120 ml water gradually, fluffing with fork, and absorb 5 minutes. Grains should be moist and separate, not pooled or compact.

Slice onion. Heat 20 ml oil, cook onion 5 minutes, then tomatoes, paste, salt and pepper about 10–12 minutes until reduced but supple.

Beat eggs in clean bowl. Heat remaining 10 ml oil in pan and scramble eggs 3–4 minutes until fully set. Check at least 72 °C in egg mass and continue gently if needed.

Lift hot sauce through hydrated gari. Add cooked scrambled egg pieces. Return to sauté pan and heat gently 3–4 minutes, fluffing without making a smooth paste.

Divide into 4 portions and serve hot. Reference: 20 preparation, about 25 cooking, 5 hydration which can overlap, reference total 50 minutes. Extra toppings are separate.