No sooner had I posted the picture of the Gari Fortor on my social media, did comments of 'when will the recipe be up on YouTube'? I had to quickly edit the video and uploaded it last night.
Gari is made out of grated Cassava that's fermented and roasted. Gari has a Couscous consistency and most West Africans use it just as you would Couscous and more.
Gari can be enjoyed both in a savoury or sweet way. It's one popular staple in West Africa due to its quick nature of preparation.
In Ghana we use Gari in making 'Gari soakings' a boarding school favourite (mixed with groundnut and cold milk), added to soups as a thickener, in making RED RED etc, whereas in Togo it's used for GARI PINON , Attiéké in Ivory Coast or Eba in Nigeria.
Gari fortor is basically Gari mixed with a flavour packed Tomato based sauce and served alongside Waakye or on its own with ones favourite protein.
Watch how to cook the perfect Waakye on my YouTube channel
HOW TO COOK THE PERFECT WAAKYE
This is a quick recipe to make and the flavour comes from the sauce. It's imperative the sauce is packed with flavours.
Watch how to make the smoky Salsa sauce , which was used for this recipe;
Ingredients
170g of the smoky Salsa sauce
1 large Onion
4 tablespoonful of cold Water
1 tablespoon of Vegetable oil or flavoured oil from the Smoky Salsa sauce
250g of Gari
Method:
Watch how to make this decadent and equally delicious Gari Fortor below;
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All photos, videos and recipes are by the owner of this blog.
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