For a special, more formal version of Gari Foto: In Step 2, mix 1 tablespoon of tomato sauce (or 1 teaspoon of tomato paste mixed with 2 teaspoons water) into the eggs before adding them to the skillet. Instead of scrambling the egg, fry as for an omelet. Then cut the omelet in half. Cut one half into thin strips to garnish the final gari foto when serving. Break up the other half and add to the stew just before adding the dampened gari.