You’re mad, said my friend in a rather endearing tone, (when I told her I made Gari Piñon Scotch egg).
‘Yes, I’m mad for good food’ was my response with my high pitched enthused voice, as I bit into each morsel.
You can be creative with the recipe and include shredded Beef or Chicken into your Gari Piñon.
This is a perfect starter for any dinner party, Easter lunch or enjoyed as a snack.
Ingredients
400g of Gari Pinon
4 eggs
Water
Utensils
Saucepan
Cling film
Chopping board
Rolling pin.
To start
Fill a saucepan with water and place on a medium heat. Just when the water begins to boil, (using a spoon) lower each egg into the hot water. Boil the eggs for 1 minute and take it off the heat.
Cover the saucepan with its lid for 6 minutes for a softer egg yolk or 10 minutes for a hard boiled egg.
Peel your eggs and leave it aside until needed.
Place 100g of the Gari Piñon in cling film. The cling film should be big enough to cover the Gari Piñon. Using a rolling pin , roll the Gari Piñon into a flat shape.
Place an egg in the middle of the Gari Piñon, as shown above.
Wrap the Gari Piñon around the egg with the help of the cling film, into a nice ball.
Repeat the process until you’ve used up both the eggs and Gari Piñon.
Serve the ‘Gari Scotch egg’ with Avocado slices, Sautéed Mushrooms or any protein of your choosing.
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