Toasted cassava granules stir-fried with tomatoes, onions, peppers, and eggs, a quick and satisfying Togolese one-pan meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak gari in warm water for 5 minutes until softened but not mushy, drain.
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2
Heat oil in a large frying pan, sauté onions until golden, about 5 minutes.
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3
Add diced tomatoes and peppers, cook 5 minutes until softened.
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4
Add drained gari to the pan, stir-fry 5 minutes until heated through.
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5
Push gari to the sides, scramble eggs in the center, then fold everything together.
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6
Serve hot, garnished with fresh tomato slices.
Did You Know?
Gari foto is the ultimate Togolese student food — cheap, fast, filling, and endlessly customizable.
Chef's Notes
Equipment Tips
- large frying pan
- wooden spoon
- cutting board
Garnishing
fresh tomato slices, pepper
Accompaniments
fried fish, avocado
The Story Behind Gari Foto
Gari foto exemplifies the modern evolution of Togolese cuisine, transforming gari — pre-processed cassava granules that can be stored indefinitely — into a quick, nutritious meal. Gari itself is a product of the centuries-old cassava processing tradition, where the root is grated, fermented, pressed, and toasted. The foto (stir-fry) preparation is a more recent innovation, likely influenced by the fast-paced urban lifestyle of Lomé. It has become especially popular among students, workers, and anyone needing a quick, affordable, and filling meal.
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