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Gari Gnignan

Gari Gnignan is a traditional Beninese recipe for a classic vegetarian dish of cassava cooked with scrambled eggs, tomatoes and bell peppers. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Gari Gnignan.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Chilli RecipesVegetable RecipesBenin Recipes

Gari is found throughout sub-Saharan Africa. It's made from cassava that's soaked to remove the toxic alkaloids, fermented, grated into shavings before being dried. The dried cassava shavings are then often toasted to improve their keeping qualities (this is gari).

In essence, this is a dish of scrambled eggs mixed with cassava meal.

Ingredients:

500g gari (dried fermented cassava shavings)
6 eggs
4 tbsp olive oil
3 tomatoes, chopped
1 onion, chopped
1 green bell pepper, cored and sliced into thin strips
1 red bell pepper, cored and sliced into thin strips
hot chilli powder, to taste
3 garlic cloves, chopped
salt and freshly-ground black pepper, to taste
parsley, chopped, to garnish

Method:

Heat the oil in a frying pan. Add the onion and fry for 2 minutes then add the tomatoes, bell pepper and garlic. Season to taste with salt, chilli powder and black pepper then bring the mixture to a simmer. Cook for about 8 minutes, or until the tomatoes have broken down into a sauce.

In a bowl, mix the gari with enough water to moisten it to a slurry.

Now crack the eggs into the tomato mix and beat with a fork to scramble. As soon as the eggs begin to solidify stir in the gari mixture. Mix all the ingredients together and continue cooking, stirring occasionally for about 6 to 8 minutes, or until the gari is cooked.

Adjust the seasoning to taste, turn onto serving plates, garnish with the parsley and serve.