I was astonished when my friend said he has never eaten gari fortor. I decided to prove to him how much he is missing by inviting him over to my house and making one for him. Now he can’t get over this delicious food.
Gari is a coarse, granular flour of varying textures, which is made from cassava, a starchy root vegetable. It’s very popular in Ghana and other West African countries where it’s sometimes known as Garri or Gali.
Gari is made by cleaning the cassava tubers after they’ve been harvested. The tubers are then peeled, washed and grated, creating a sort of mash. Once the extra starch and water have been squeezed from the mash, it is left to ferment and then fried in either palm oil or another form of vegetable fat.
There are a number of delicious things you can do with gari, both salty and sweet. You can eat it with soups or stews or pepper and fish or you can make ‘soakings’ like a student by mixing gari with sugar, milk, water and groundnuts.
Gari fortor is a simple but delicious recipe, perfect for those days when you want something quick and easy but you don’t want to compromise on flavour!
- 1 Cup of Gari
- 2 Medium Onions
- 2 Medium Tomatoes
- 1 Carrot
- Palm oil
- Wash and cut vegetables
- Prepare tomato stew with vegetables
- Soak gari with a little water (add a little salt to the water) and mix with the stew
- You can add fish flakes to the mix (optional)
- Dish up, garnish and serve.
Eat with grilled tilapia, fish, egg or any meat of your choice.
Remember that you have the choice to eat healthily.
Food is medicine!
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