Yield: 4 Servings
|1 ounce||Palm oil|
|1 medium||Onion -- chopped|
|2||Tomatoes -- peeled and|
|6 ounces||Carrots -- chopped|
|6 ounces||Mushrooms -- chopped|
|6 ounces||Green chile -- chopped|
|½ pint||Vegetable stock|
(gari is a coarse-grained roasted, grated fermented flour, made from cassava and used as a staple food in a similar way to ground rice) Cook the onion and tomatoes in the margarine or palm oil, stirring until pulpy, in a non-stick saucepan. Add carrots and fry for a few minutes.
Stir in the palm oil, then add the mushrooms, green peppers, stock and hot pepper. Cover and simmer for 10 minutes. Mix the gari into the sauce in handfuls, stirring constantly until all the liquid is absorbed.
Recipe By : Caribbean and African Cookery, by Rosamund Grant File