Beninese cuisine Main dishes Togolese cuisine

Red Pinon (Gari Éba)

Pinon rouge

Gari is made from the roots of cassava, the gari is in the form of fine, white and crisp semolina.


  • 1/4 cup oil
  • 1/4 onion sliced
  • 2 tablespoons tomato paste
  • 2 to mato puree
  • 1 cube
  • 1 teaspoon garlic and ginger
  • chilli pepper to taste
  • Chicken stock
  • Gari


  1. On a medium heat, in a sauce pan and add the oil and onion.
  2. A the paste tomato, tomato, spices, cube, chilli and stock
  3. Add the gari the hot broth gradually stirring vigorously until obtaining a homogeneous paste (Pinon),
  4. Arrange the pieces of meat on the Pinon, basting with a little cooking oil.
  5. Serve hot.


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