Difference between revisions of "Gari Pinon"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Beninese ([^cC])(.*)\]\]" to "Category:Beninese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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# Cook the meat, cut into cubes, in approximately 2 l of [[water]], | # Cook the meat, cut into cubes, in approximately 2 l of [[water]], | ||
# Add 2 [[onion]]s and 2 spoons of [[table salt|cooking salt]], | # Add 2 [[onion]]s and 2 spoons of [[table salt|cooking salt]], | ||
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[[Category:Beninese cuisine]] | [[Category:Beninese cuisine]] | ||
| − | [[Category:Meat | + | [[Category:Meat Recipes]] |
[[Category:Gari Recipes]] | [[Category:Gari Recipes]] | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Latest revision as of 16:48, 16 July 2012
Ingredients
Procedures
- Cook the meat, cut into cubes, in approximately 2 l of water,
- Add 2 onions and 2 spoons of cooking salt,
- Thinly slice the tomatoes, onions, and hot peppers and blend with the bongari
- Drain and fry the meat,
- Progressively add the hot broth to the prepared gari, stirring it vigorously until a homogenous paste (Pinon) is obtained,
- Place the pieces of meat on the Pinon and sprinkle with a little cooking oil,
- Serve hot. Enjoy your meal…
