Seasoned Gari


Preparation info

  • Difficulty


  • Makes

    2 to 3


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This dish, like seasoned couscous, provides a delicious quick side starch for a meal. Pino is similar to, but lighter than, Nigerian eba, where the gari is much denser.


  • 1 tablespoon peanut or other vegetable oil
  • 3 tablespoons finely chopped onion
  • 2 cups chicken stock
  • 2 teaspoons tomato paste (or to taste)
  • ¼ teaspoon seasoned salt (or to taste)
  • ⅛ to ¼ teaspoon dried ground red pepper (or to taste)
  • 1 cup dry gari



  1. Heat oil in a skillet on medium and quickly fry the chopped onion for 2 minutes. Add the stock, tomato paste, salt, and ground red pepper and heat to almost boiling. Taste and adjust seasonings if necessary.
  2. Place the gari in a bowl and pour the hot liquid over it, stirring it quickly and gently with a fork or spoon, being careful to keep it from clumping or becoming lumpy.
  3. Wet a small dome-shaped bowl and lightly press the pino into it. Place a plate on top of the bowl and turn it upside down to release the molded pino.

To serve

Pino makes a lovely light but satisfying and sophisticated meal, especially when paired with Ghana-style Kebabs (Chichinga), some fresh vegetables, and a bottle of chilled chardonnay. Garnish as desired, e.g., a little parsley, basil, green pepper, and/or tomato.


Some leftover Ghanaian Basic Tomato Gravy mixed with water or a seasoning cube and water may replace the 2 cups of chicken stock.