Gari w/Sardines or Adapt to Husky Recipe
1 box of Cream of Wheat with individual packages
1 can Titus Sardines, hot or regular
¼ cup chopped tomato
¼ cup chopped onion
1 Bottle Sriracha
In a small pot on the stove, measure out Cream of Wheat Farina packet with its specified water and a dash of salt. Normally each packet takes 2/3 cup of water. Let that form into a thin gruel on a high heat and cook completely, then slowly add a second packet without its water to the gruel to thicken or it until it’s stiff and manageable with the hands. Place on plate in a mound. Use two packets and 2/3 cup water to make one serving.
Open one can of Titus, carefully open each sardine at their slit and remove skeleton all at once in fish. Run your finger down fish body to make sure all bones are removed. Place on plate sardine broken into pieces.
Chop tomato, chop onion, and then place on plate. End with a few squirts of Sriracha Sauce a tomato based red pepper sauce also placed on the plate.
Place them so you go from Cream of Wheat, to fish, to onion, to tomato to Sriracha-in order of operations for a nice taste.
Gari is a simple dish that you pull with your hands (right) from each pile and consume from your hands.
You can recreate the same dish but “Husky” by changing Farina for corn meal masa like Mexican Masa used for tamales placed in corn husks tied then in a large pot place a steamer basket and water on bottom and then place Husky on top in husks and steam for 45 minutes.
Eat the same.
Gari can additionally be paired with corned beef cooked. Corned beef that in left over is also nice mixed into rice with onion and green pepper.
Recipe by Afua Serwah Osei-Bonsu