Beans and garri. Gari and beans is a type of dish made of staple foods in Ghana. It is usually common in the southern parts of Ghana popularly called bober, borbor or yo ke gari and even red red. First remove all chaff and other foreign objects from the beans; and wash beans in some clean cold water.
When it softens,wash with water and boil till it becomes very soft.
Please do not drain when cook.
Mash the beans with a spoon.
You can cook Beans and garri using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Beans and garri
- Prepare 1/2 cup of beans.
- Prepare of Jajjajen.
- You need of seasoning.
- Prepare of crayfish.
- It's of salt.
- It's of p/oil.
Truffles because having stewed beans, sprinkled with garri reminds me of eating chocolate truffles. That contrast between crunchy outer and soft centre is a sensory delight. In its dry form, garri is used as an accompaniment for soft cooked beans and palm oil. This food mix is called yoo ke garri or Foto garri in the Ga language, in Ghana.
Beans and garri instructions
- Cook your beans with the jajjaje,crayfish add p/oil, salt and seasoning let it cook until tender, but a little watery because when it cools off it will thicken..
- Cook your chicken with jajjaje and seasoning until the water dries up.
- Rinse your garri a little 2 remove the dirt, enjoy really yummy or sprinkled the garri on the bean yummy.
Foto garri is the combination of moistened garri and stew, while yoo ke garri is garri with beans, a combination which is typically eaten as lunch. Yoo ke garri is gari with beans. Foto gari is made by making a stew and pouring moistened gari into it. Garri is also a soup thickener. Gari is made from cassava, the tubers are harvested, peeled and the white pulp is grated in a garri grinding machine.
