Gari Foto with a Seychellois Twist

Ingredients

In the Seychellois adaptation of Gari Foto, we incorporate the tropical flavors and ingredients that are characteristic of Seychellois cuisine. This includes the use of fresh seafood such as fish, prawns, or octopus, which adds a distinct taste and texture to the dish. Additionally, we infuse the dish with the flavors of coconut, ginger, and chili, which are commonly used in Seychellois cooking to enhance the overall taste profile. We alse have the original recipe for Gari foto, so you can check it out.

• 2 cups (470ml) gari (grated and roasted cassava) 2 cups (470ml) gari (grated and roasted cassava)
• 1 lb (450g) fresh fish fillets, cut into bite-sized pieces 1 lb (450g) fresh fish fillets, cut into bite-sized pieces
• 1 lb (450g) prawns, peeled and deveined 1 lb (450g) prawns, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the fish fillets and prawns to the skillet, and cook until they are lightly browned and cooked through. Remove the seafood from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced bell peppers and julienned carrot. Sauté until the vegetables are tender-crisp.
4. 4.
   Return the cooked seafood to the skillet, and add the grated ginger, chili paste, and soy sauce. Stir well to combine.
5. 5.
   Pour in the coconut milk and stir gently to incorporate all the ingredients. Allow the mixture to simmer for a few minutes until the flavors meld together.
6. 6.
   Gradually add the gari to the skillet, stirring continuously to ensure it is evenly coated with the sauce and ingredients. Cook for an additional 2-3 minutes, until the gari is heated through.
7. 7.
   Season with salt and pepper to taste. Garnish with fresh cilantro.
8. 8.
   Serve hot and enjoy the Seychellois Gari Foto with a side of steamed rice or breadfruit for a complete meal.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and firm. You can use any white fish variety such as snapper, grouper, or cod.
• Prawns — Opt for fresh prawns and remove the shells and veins before cooking for a cleaner taste.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture in the dish.
• Gari — Look for gari in African or specialty food stores. It should be finely grated and roasted for the best results.
• Chili paste — Adjust the amount of chili paste according to your spice preference. Add more for a spicier dish or reduce it for a milder flavor.

Tips & Tricks

• For a vegetarian version, replace the seafood with tofu or tempeh.
• Add a squeeze of lime juice before serving to enhance the flavors.
• Customize the vegetables according to your preference or seasonal availability.
• Adjust the spiciness by adding more or less chili paste.
• Experiment with different types of seafood, such as octopus or crab, for a unique twist.

Serving advice

Serve Seychellois Gari Foto hot as a main course, accompanied by steamed rice or breadfruit. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Seychellois Gari Foto in a vibrant and colorful manner, showcasing the variety of vegetables and seafood. Use a large platter or individual bowls for serving, and sprinkle some fresh cilantro on top for an appealing touch.