Grind Egusi with a dry blender or by hand and place in a bowl. Add a cup of water and stir until it makes a thick paste.
Parboil the seasoned meat of your choosing for about 10 minutes, add remaining water and cook until the meat is tender enough.
Heat palm oil in a large pot on the stove, do not burn. Add the egusi paste and continue stirring for 10 minutes or until seed-like crumbs form.
Add the cooked meat, fish, ground crayfish, and seasoning cubes.
Stir occasionally to avoid burning.
Add the bitter leaves, dawada, and salt and pepper to taste. Allow to boil for up to 10 minutes.
Serve with granny 'c' Garri Eba
2kg meat of choice 2kg (beef, chicken turkey, goat meat, or assorted meat)
1lt of egusi (melon)
2 medium dry fish
235ml of ground crayfish
235ml of ground Osu
500ml washed bitter leaf
3 seasoning cubes
15 to 20cl of palm oil
About 2lt of water
Salt and pepper to taste.
1 medium stock fish head
Ogiri, dawadawa or opkei (optional)
Put garri in a bowl and sprinkle a little water on it to moisten. Stir to get the moisture evenly spread in the garri.
Chop onions and tomatoes.
Fry onions and tomatoes in a heated pan on medium to high heat for about 5 minutes until onions tenderise.
Add spices to taste (smoked paprika, garlic powder, basil and coriander leaves were added to this recipe).
Boil 1 egg separately and fry or oven cook shrimps.
Add 2 beaten eggs to the mix and stir as you would do with scrambled eggs.
Add moistened garri to the eggs, onions, tomatoes mix.
Remove from heat to serve.
Add boiled egg and shrimps to Garri Foto.
DIRECTIONS
200g of granny 'c' Garri
60ml warm water (with a little salt added, if desired)
60ml cooking oil or palm oil
1 or 2 onions, peeled and finely chopped
2 or 3 chopped ripe tomatoes
1-5 green chillies (optional)
A dash of garlic powder (optional)
A dash of smoked paprika, basil, coriander leaves and ground anise
Some cherry tomatoes
2 beaten eggs
1 boiled egg
salt to taste
INGREDIENTS
GARRI FOTO
Recipes
Cake
300 ml granny 'c' Garri
425ml all-purpose flour
10ml baking powder
235ml granulated sugar
100g butter (room temperature)
4 eggs (room temperature)
350ml whole milk
10ml vanilla extract
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Coconut Topping
30ml all-purpose flour
235ml condensed milk
80ml coconut milk
2 egg yolks
60ml shredded coconut
INGREDIENTS
In a pot, place your washed beans and 125ml cup of coconut milk and bring to boil on medium heat. Add 700ml of water to the beans so it boils till it’s very soft, almost a mushy texture.
Once the beans is soft, blend it with the rest of the coconut milk and return to the pot to continue cooking. Season with sugar and 1 seasoning cube.
Open your sardines and drain the oil into a separate pan, fry the onions, spring onions, pepper, tomato and blended tomatoes.
Season with the garlic, ginger and seasoning cube.
Pour in sardines and stir.
Serve the frejon with the fish sauce and garri sprinkled over it.
FREJON (COCONUT BEAN SOUP)
EGUSI SOUP & EBA
DIRECTIONS
INGREDIENTS
INGREDIENTS
125ml beans (red, pinto or black)
250ml coconut milk
1.5ml sugar
1.5ml grated ginger
1.5ml minced garlic
1 small onion (cut into rings)
2 fresh chili pepper (chopped)
1 medium tomato
50ml of blended tomatoes
Handful of chopped spring onions
1 can of sardines
A handful of granny 'c' Ijebu Garri
2 seasoning cubes
Salt to taste (optional)
DIRECTIONS
COCONUT GARRI CAKE
DIRECTIONS
Cake
Preheat oven to 176C and grease a cupcake tin or baking dish of your choice.
In a large bowl, thoroughly combine the garri, flour and baking powder. Set aside
With the help of a mixer or food processor, cream together the sugar and butter. Beat in the eggs then add in the vanilla
Add in the flour mix to the creamed mixture and combine well. Finally stir in the milk until batter is smooth. Spoon batter into the prepared pan
Bake for 30 to 40 minutes in the preheated oven. Cake is thoroughly cooked when a toothpick inserted in the middle comes out cleans. Remove cake from oven and set aside to cool
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Coconut Topping
Place the flour and half of the condensed milk in a pan and stir to combine.
Add the coconut milk and the remaining condensed milk. Cook over low heat for 10-15 minutes, stirring constantly until thickened. Remove from the heat.
Lightly beat the egg yolks in a bowl, stir into the condensed milk mixture until well combined.
Preheat the oven on broil at 260C.
Cut away the edges of the cake. Use a straw to make deep holes in the cake spacing about ½ inch apart.
Pour the topping over the cake and spread evenly. Add on the shredded coconut if using. Return the cake to the oven and cook for 3-5 minutes (just until the top is a bit browned).
Remove cake from over, set aside at room temperature until the topping is set and the cake is semi-cooled.
Serve Warm with your choice of fruit and other toppings.