Popular in Ghana and neighboring countries in Western Africa, Gari (Garri, Gali) is made from the tubers of the cassava plant. It is a starchy carbohydrate, used in the same manner as Rice and Couscous (though gari requires no additional cooking when it is eaten, it only needs to be moistened).
Traditionally gari is made at home: cassava tubers are first cleaned, peeled, and soaked in water, they are then grated, and the resulting mass is packed into cotton sacks, topped with weights to squeeze out the water, and allowed to partially dry and ferment for a few days. The grated cassava is then spread out to dry in the sun, pressed through a sieve, and dry-fried in shallow pans until it is completely cooked and free of moisture, and viola! -- gari. The finished gari can be stored until needed. Today, many people in (and out of) Africa use packaged commercially-manufactured gari that is sold in shops and markets. Preparing gari as described here makes Gari Foto: "Savory Gari and Eggs". Gari Foto is usually served for breakfast or lunch, often accompanied by red beans with tomato sauce.
What you need:
two cups gari
one-half cup warm water (with a little salt added, if desired)
one-half cup cooking oil (preferably palm oil or peanut oil)
one or two onions, peeled and finely chopped
two or three ripe tomatos, peeled and chopped (and two tablespoons tomato paste, optional)
one clove garlic, minced (optional)
six eggs, beaten
salt and black pepper to taste
What you do:
Place the gari in a clean bowl. Sprinkle the gari with water, spoonful by spoonful while stirring, to evenly moisten it. (It may not be necessary to use the all the water.) Stir with a fork or spoon. Cover with a clean cloth and set aside.
Heat oil in a skillet. Fry onions and tomatoes (and tomato paste) until the onions are tender, but not browned -- five minutes or less. Slowly pour the eggs into the skillet, while stirring, and cook them, stirring constantly (as in making scrambled eggs.)
Fold the moistened gari into the eggs-onions-tomatoes mixture. Remove from heat. Season with salt and pepper as needed. Serve immediately. Enjoy!