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
Mackerel in Tomato Sauce with Boiled Egg and Fried Plantain
1 can Mackerel in Chili Sauce (From an African Grocery Geisha Brand)
1 can Crushed Tomatoes large
1 can Black eyed peas
1 large onion chopped
1 Green pepper chopped
3 tbsp. Palm Oil
3 tbsp. Vegetable Oil
1.5 Nina International Ground Hot Pepper Chiles
2 tbsp. Salt
½ tsp. Ginger minced
½ tsp. Garlic minced small
Rice (Valley Brand is good)
Boiled Egg, whole and peeled
Remove fish from can onto a plate, open each piece and slide off the boney skeleton, remove all bones. Rub hand or finger over fish to make sure bones were removed for safety. Break fish into small pieces Put on a pot of rice (2 parts water to one part rice dash of salt and 1 tsp oil). Put on a small pot of water and boil an egg or eggs depending on # of people (1 per person) for later garnish. Chop all vegetables and assemble sauce. Sautee vegetables in palm oil & veg oil (onions, garlic, ginger, green pepper), add fish, add black eyed peas, add stewed tomato and add spices. Cook down. In a separate skillet heat veg. oil. Chop Plantain into wheels and fry, turning once. Cook all ~20 minutes. Rice finishes in about 15 minutes. Everything should start to wrap up in 15-20 min. Place rice on plate, spoon Mackerel over top. Place a boiled egg in center of mackerel and plantain around egg on top of Mackerel sauce and serve hot. Serves 4. By, Afua Serwah Osei-Bonsu passed on from Father (Kasoa Market)