Beninese cuisine, Ghanaian cuisine, Main dishes, Sauces & Soups, Togolese cuisine

Goat Gari Pinon

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

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