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Prep time: 00:00 HR
Cook time: 00:00 HR



This is a thick, spoonable Gari gruel with vegetables in it, often served with red beans in a tomato sauce.". GariFoto is usually served for breakfast or lunch.


  • Island Sun Gari - 2 cups
  • Warm water (with a little salt added, if desired) - 1/2 cup (approx. 30 ml)
  • Cooking oil (preferably palm oil or peanut oil) - 1/2 cup
  • Onions, finely chopped - 1 large
  • Tomatoes, peeled and chopped - 3 (and two tablespoons tomato paste, optional)
  • Garlic, minced - 1 clove
  • Eggs, beaten - 6
  • Salt and black pepper to taste


Take 2 cups of Island Sun Gari in a dry bowl. Sprinkle the Gari with water, spoonful by spoonful continually stirring with a fork, to evenly moisten it. (It may not be necessary to use the all the water.) Cover with a clean cloth and set aside.

Heat oil in a pan. Fry onions and tomatoes (and tomato paste) until the onions are tender, but not browned.

Slowly pour the beaten eggs into the skillet, stirring constantly as in making scrambled eggs.

Fold the moistened Gari into the eggs-onions-tomatoes mixture. Remove from heat. Season with salt and pepper as needed. Serve immediately.

Gari sprinkled into a pot of boiling water, and stirred until a dough is formed. This is served in balls in soups or, with other dishes, as you would serve mashed potato.

This is gari with beans.