Gari is a staple made out of cassava and is enjoyed in Ghana and most African countries. It can be served up a number of ways from gari and peanuts to eba(gari fufu). I remember having this particular dish on Saturday mornings in Ghana with the whole family seated round the table after which we would enjoy some Tom and Jerry Cartoons. Its technicality level is real simple and easy and does not involve a whole lot of work.
2 tbspn oil
1 Onion bulb
2 cloves garlic
1 can tomato (blended)
1 cup vegetable broth
1/4 white cabbage and 1/4 red cabbage
1 Onga cube
1/2 tspn blackpepper
3 cups gari
1 tbspn butter
In a medium sauce pan on medium heat, pour your oil
Chop onion and garlic. Add to oil once hot
Allow to cook until translucent and starts turning light brown stirring occasionally
Add about 1 tspn salt to cooked onion
Blend tomato and pepper. Add to cooked onion
Allow tomato to cook down for about 25 mins or until it does not tast tomatoey.
Add 1 cup vegetable broth and reduce heat
Wash cabbage and thinly slice up
Add spices, allow to cook 5 mins and add cabbage. Taste for salt.
Crack eggs, whisk together, add a little water to eggs to loosen it up a bit
Pour into sections of sauce using spoon to create space in sauce so it cooks evenly
Sprinkle gari with bits of water at a time and mix together until you get a coarse grainy like texture.
Gradually scoop sauce onto gari and mix togehter
Chop spinach, kale and a small amout of onion up
In a small pan, add a small amount of butter to hot pan
Add veggies when butter begins to turn light brown. Add salt for taste
Take off fire when veggies are soft and tender upon tasting
Wash mushrooms and and pat dry.
Add butter to hot pan and allow to melt down
Add mushrooms to pan on medium high heat and let brown stirring occasionally
Add salt to taste.
Take off fire once it is browned and soft.