Gari Fotor

Ingredients
2 cups gari (toasted cassava granules)
3 ripe tomatoes, chopped
1 large onion, chopped
1 red bell pepper, chopped
1 scotch bonnet pepper, finely chopped (adjust to taste)
2 tablespoons tomato paste
3 large eggs, beaten
0.3 cups vegetable oil
0.5 cups cooked, flaked fish or shrimp (optional)
1 chicken or vegetable bouillon cube
0.5 teaspoons salt, or to taste
2 spring onions, chopped (for garnish)

Directions

1. Dampen the gari: Place 2 cups gari (toasted cassava granules) in a bowl and sprinkle lightly with water, just enough to dampen it slightly, it should still be loose and grainy, not soggy. Set aside to soften for a few minutes.
2. Fry the onion: Heat 0.3 cups vegetable oil in a large pan or skillet over medium heat. Add 1 large onion, chopped and fry until softened and translucent.
3. Cook the vegetables: Add 3 ripe tomatoes, chopped, 1 red bell pepper, chopped, and 1 scotch bonnet pepper, finely chopped (adjust to taste) to the pan. Cook, stirring occasionally, until the tomatoes break down and release their juices.
4. Add tomato paste: Stir in 2 tablespoons tomato paste and cook for another 2-3 minutes to deepen the flavor.
5. Scramble in the egg: Push the vegetables to one side of the pan. Pour 3 large eggs, beaten into the empty space and scramble until just set, then mix everything together.
6. Add protein and seasoning: Add 0.5 cups cooked, flaked fish or shrimp (optional) if using, along with 1 chicken or vegetable bouillon cube and 0.5 teaspoons salt, or to taste. Stir well to combine.
7. Fold in the gari: Sprinkle the softened 2 cups gari (toasted cassava granules) into the pan gradually, stirring continuously so it absorbs the sauce evenly without clumping.
8. Finish and serve: Cook for 2-3 more minutes, stirring gently, until everything is well combined and heated through. Garnish with 2 spring onions, chopped (for garnish) and serve warm, with avocado or fried plantain on the side if desired.

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Source: Omanghana.com/SP