Goat Gari Pinon
The short way to describe the Pinon (or Eba) as fufu made with Gari (Gali). Gari is a west African made with grated cassava and have a finer consistency then the regular couscous. Gari can be used to make GariFoto (Galifoto), GariDochi (GaliDossi) or just be consumed with an cooked black beans and palm oil, okra stew, tomato stew, goat meat stew, Ademe, egusi soup …
Gari Pinon (or Eba) is Gari cooked in hot tomato broth. In some West African countries like benin and Ghana, the Gari is cooked on a medium heat but in Togo the gari is added to the hot broth (A Si Pinon). The gari soaks up the flavor of the tomato broth.
Traditionally the meat (chicken, goat, or beef) is boiled with spices (garlic, ginger, paprika…bouillon cube, salt) to tenderize it and the broth of the meat is use to cook the Gari Pinon. I use goat meat for my Pinon and serve it with some pepper, a quick tomato and onion cooked mixture and the fry goat meat.
1 kg goat meat
1 onion
1 tablespoon ginger
2 cloves
2 whole all spice
3 tablespoon garlic
1 cube
Salt
Mix all ingredients, add water and cook for 1 hour.
Remove the goat meat from the stock and fry until golden. Set aside
1/4 cup oil
2 tablespoons tomato paste
2 tomato puree
1 cube
Goat stock
Gari
On a medium heat, in a saucepan with the goat stock.
Add the paste tomato, tomato, and cube
Add the gari the hot broth gradually stirring vigorously until obtaining a homogeneous paste (Pinon).
1 onion
2 tablespoons oil
4 tomatoes
salt according to your taste
1 tablespoon cube
Cut the onion in half, mince very finely and set aside in a bowl
Cut the tomatoes in half and slice very thinly
On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins
Add tomatoes, cube taste and add salt if necessary.
1/4 cup oil
1 onion
10 bonnet pepper scotch
Salt to taste
Heat the oil and add the crushed pepper and onion, Add salt to taste. Cook for a min or 2
Serve the Pinon with the tomato mixture, goat meat and pepper
