Gari, made from soaked, fermented, and dried cassava roots, is a converneience food reminiscent of couscous. Gari Foto is a satisfying one-pot dish that is easy to prepare and inexpensive. Gari Foto combines scrambled eggs, a basic Ghanaian tomato gravy, a protein source such as leftover meat, fish, or canned meat like the corned beef used here, and gari. It was originally viewed as a quick end-of-the-week recipe to be made with leftovers. Barbara was largely responsible for popularizing Gari Foto as a respectable “company dish” via her television cooking shows in the 1960s and by serving it at her restaurant. Today it may be served to guests, or as a family-friendly quick meal.
Garnish the finished dish as desired (e.g., using any combination of decorative egg strips, sliced peppers, onions, tomatoes, parsley, etc.). Gari Foto may be eaten alone or with a vegetable side dish, with a pepper sauce, or with a red bean stew. It is normally mildly spiced, and may be served warm or at room temperature. Leftovers heat up nicely in a microwave.
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