Gari Foto (Ghanaian Gari with Eggs, Tomato and Prawns)
Fluffy toasted cassava granules folded through a spicy tomato and onion base with soft scrambled eggs and prawns.
- Time30 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 276kcal
- 18gcarbs
- 5gof which sugars
- 16.5gfat
- 4.8gsaturates
- 14.1gprotein
- 3.3gfibre
- 1.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Put the gari in a large bowl and sprinkle over 3 tablespoons of the warm water. Fluff with a fork and leave it to soften for 5 minutes.
5 min - 2
Heat the oil in a large frying pan over a medium heat. Fry the onion for 5 minutes until soft. Stir in the ginger and chilli for 1 minute.
- 3
Add the tomatoes and salt and cook for 8 minutes, stirring, until thick and the oil shows at the edges.
8 min - 4
Stir in the prawns for 2 minutes to warm through. Push everything to one side, pour in the eggs and stir gently until just set, about 2 minutes. Mix the eggs through the sauce.
- 5
Add the gari to the pan a handful at a time, folding it through. Sprinkle over the rest of the warm water if it looks dry. Cook for 3 to 4 minutes until the gari swells and turns light and fluffy.
- 6
Serve straight away with sliced avocado or fried plantain.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
