Entree: Ghana – Accra & Coastal Ghana – Gari Foto (cassava granules with stewed fish and eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 22 min

Total 42 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) gari (toasted cassava flakes)
- 1/4 cup (60 ml) palm oil or vegetable oil
- 2 medium onions, finely chopped (approx. 8 oz (225 g))
- 3 cloves garlic, minced (approx. 0.75 oz (20 g))
- 1 tbsp (15 g) fresh ginger, minced
- 4 large ripe tomatoes, blended or finely chopped (approx. 24 oz (680 g)) or 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1–2 Scotch bonnet or habanero peppers, finely chopped (adjust to taste)
- 1 tsp (5 g) curry powder (optional)
- 1 tsp (5 g) smoked paprika or ground chili
- 1 tsp (5 g) salt, plus to taste
- 2 Maggi cubes or 2 tsp (10 g) bouillon powder (optional)
- 10 oz (280 g) smoked mackerel, filleted and flaked (about 2 whole smoked mackerel, bones removed)
- 4 hard-boiled eggs, peeled and halved (approx. 7 oz (200 g) total)
- 1/2 cup (120 ml) water (as needed)
- 1 small bunch fresh parsley or chives, chopped (about 1 oz (30 g)) for garnish

Show original ingredient measurements

- 3 cups (360 g) gari (toasted cassava flakes)
- 1/4 cup (60 ml) palm oil or vegetable oil
- 2 medium onions, finely chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 0.75 oz / 20 g)
- 1 tbsp (15 g) fresh ginger, minced
- 4 large ripe tomatoes, blended or finely chopped (approx. 24 oz / 680 g) or 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1–2 Scotch bonnet or habanero peppers, finely chopped (adjust to taste)
- 1 tsp (5 g) curry powder (optional)
- 1 tsp (5 g) smoked paprika or ground chili
- 1 tsp (5 g) salt, plus to taste
- 2 Maggi cubes or 2 tsp (10 g) bouillon powder (optional)
- 10 oz (280 g) smoked mackerel, filleted and flaked (about 2 whole smoked mackerel, bones removed)
- 4 hard-boiled eggs, peeled and halved (approx. 7 oz / 200 g total)
- 1/2 cup (120 ml) water (as needed)
- 1 small bunch fresh parsley or chives, chopped (about 1 oz / 30 g) for garnish

Instructions

1. Heat the palm oil in a large skillet or shallow pot over medium heat. Add the chopped onions and sauté until soft and beginning to brown, about 6–8 minutes. Add the garlic and ginger and cook 1 minute more.
2. Stir in the blended tomatoes and tomato paste, then add the chopped Scotch bonnet, curry powder, smoked paprika, salt, and Maggi cubes if using. Simmer the tomato stew over medium-low heat, stirring occasionally, until it thickens and the oil separates slightly, about 10–12 minutes. Add up to 1/2 cup (120 ml) water if the mixture becomes too dry.
3. Taste and adjust seasoning. Fold in the flaked smoked mackerel and heat through for 2–3 minutes so the fish warms and distributes through the stew.
4. Reduce heat to low. Sprinkle the gari evenly over the stew and gently fold it in, adding small splashes of warm water if needed to achieve a moist but not soggy texture. Continue stirring and toasting the gari in the sauce for 4–6 minutes until it has absorbed the flavors and is heated through.
5. Transfer to a serving dish, arrange halved hard-boiled eggs on top, and garnish with chopped parsley or chives. Serve warm as a substantial single-dish meal.