MA Cuisine: Garri Jollof by Matse Cooks

“I remember long ago when I was living with my grandma, she would rustle up quick meals for little hungry me. Dabaiye as she is called has a soft spot for me. She can do anything for me. She is the best judge of my character, knowing me inside out” says Matse

When cooking in the kitchen she would offer me half formed boiled eggs from the pot containing chicken meat which I relished. If the meal was going to take long, she would mix up chicken stock or stew with garri and offer it to me. Ever had chicken stock mixed with dry garri? It is simply delicious! Trust me. Those sweet memories resurrected this recipe, which I gave a modern touch, adding vegetables. I know she will be proud of me, when she sees this post. Dabaiye, the woman after my heart.

Now let’s cook.


The ingredients are readily available in your local markets, so give this a try.


Dice the tomatoes, onion, spring onion and carrots.

3 (1)

In a pre-heated frying pan, add two cooking spoons of vegetable oil. Then pour in the onion and stir fry for 2 minutes.



Follow up with the diced tomatoes. Cook for 1 minute.


Add the dried pepper, tomato paste and stir. Then sprinkle in the curry powder, blend in nicely and season with cooking cubes. Include the salt sparingly because we will be using corned beef and some of them come with a lot of salt, loosen up with a little bit of water and allow to simmer for a few minutes.


Add some pinches of oregano. I love the subtle but distinct flavour of this herb. Not too sharp like it’s sister thyme and perfect for this meal. Allow to cook for a few more minutes.


Now, add the carrots and spring onion. Leave over heat for 2 minutes. we want them nice and crunchy.


Finish off with the corned beef, blending it in, then turn off the cooker and allow the sauce to cool for a few minutes. Adding the garri to a hot sauce will give you something close to Eba and we don’t want that. Abi?:-)


In another bowl, pour in the garri and sprinkle in some cold water, while using a fork to fluff it up. Don’t add too much water please or the result will be very soft and a not nice Garri jollof. The picture above will guide you.


Now, gently add the garri to the sauce in bits while mixing it together until you get your desired result. You can discard the left over garri when you have gotten your perfect blend.


You can serve it with stewed meat, fish, boiled or fried eggs. Enjoy!

  1. 2 cups garri
  2. 6 medium size tomatoes (diced)
  3. 1 medium size onion (diced)
  4. 1 tsp. curry powder
  5. 1 tsp. ground dry pepper
  6. 2-3 spring onions (diced)
  7. 4 carrots (diced)
  8. 1 can of corned beef
  9. 2 cooking spoon vegetable oil
  10. 2 pinches of oregano
  11. Seasoning cubes
  12. Salt to taste
  1. * Mix the garri in a cool sauce not to get an eba mix.
  2. * Do not pour too much water in the garri before mixing with the sauce or else the purpose of this dish will be defeated.

Culled from

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