Gari Piñon recipe using Buy Ndudu Smoked Shrimp Bolu Seasoning
Let's make Gari Piñon which originates from the Ewe tribe in both Ghana and Togo of West Africa.
Gari (which is enjoyed in Ghana, Togo and Nigeria) is made from grated fermented Cassava/Yuca and dry fried to achieve a coarse texture. Gari can be enjoyed in either a sweet or savoury way and its quick to prepare.
200g of Gari
1 large Red Onion
3 tablespoonfuls of Organic Cold Pressed Coconut oil
1 tablespoonful of Tomato Puree
1 medium sized diced Green Pepper
50g of Prawns
1 tablespoonful of Smoked Shrimp Bolu Seasoning blend
400ml of Water or Vegetable Stock
Koobi Salt to taste
In a pan add 2 tablespoonfuls of the cold pressed Organic Coconut oil, Onion and Koobi Salt.
Fry gently on a medium heat for 3 minutes and add the Tomato Puree.
Fry the Tomato Puree for 5 minutes or until it separates from the oil
Add the Smoked Shrimp Bolu Seasoning blend and fry for 4 minutes.
Add the Prawns and mix till the mixture is well combined.
Gently add the water and mix well. Keep stirring till you have a pliable mixture which should take about 4 minutes.
Add the diced Green Peppers for that crunch and the remaining 1 tablespoonful of Coconut oil.
Can be enjoyed Hot or Cold.
Great with Okro soup, Ademe/ Ewedu soup (Molokai), Avocado Salad, Grilled Fish, Vegetables or Meat.
Perfect for making Scotch Eggs or stuffing it with your favourite protein to enjoy as a Canape.