Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups gari
- one-half cup warm water (with a little salt added, if desired)
- one-half cup cooking oil (preferably palm oil or peanut oil)
- one or two onions, peeled and finely chopped
- two or three ripe tomatos, peeled and chopped (and two tablespoons tomato paste, optional)
- one clove garlic, minced (optional)
- six eggs, beaten
- salt and black pepper to taste
Directions
Place the gari in a clean bowl.
Sprinkle the gari with water, spoonful by spoonful while stirring, to evenly moisten it.
Stir with a fork or spoon.
Cover with a clean cloth and set aside.
Heat oil in a skillet.
Fry onions and tomatoes until the onions are tender, but not browned five minutes or less.
Slowly pour the eggs into the skillet, while stirring, and cook them, stirring constantly (as in making scrambled eggs.)
Fold the moistened gari into the eggs-onions-tomatoes mixture.
Remove from heat.
Season with salt and pepper as needed.
Serve immediately.
Category:Chadian Recipes
Category:Chadian Snacks