Goat Gari Pinon
Aperçu
Goat Gari Pinon is a robust Ghanaian dish where spiced, slow-cooked goat meat is served over or mixed with gari, dried, fermented, and toasted cassava flakes, creating a satisfying combination of tender, boldly seasoned meat and the slightly sour, grainy texture of the gari absorbing all the cooking juices. The dish is deeply practical in its origins: gari is a preserved, shelf-stable staple that can absorb liquid and flavour readily, making it an ideal accompaniment to richly cooked meats. The combination of goat meat and gari is a classic of Ghanaian home cooking and street food culture.
Note de Patrimoine AFN
Gari is one of the most important processed foods in West Africa, made from fermented and dried cassava, and is a staple from Ghana to Nigeria. The combination of gari with stewed or grilled meats is common across the region, with each country developing its own characteristic preparation. The Ghanaian Goat Gari Pinon reflects Ghana's tradition of pairing bold, long-cooked meats with the distinctive sourness of gari.
Drove to an international store in Inglewood just to get 1kg of goat with bone in because regular supermarkets here in LA do not stock it. The smell of the ginger, garlic and allspice simmering with the goat was amazing. Fried the goat until golden brown just like the recipe says. My pinon was a little soft though, think I needed ¼ cup more gari to get the paste firm enough, but still tasted lekker.