Goat Gari Pinon

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The short way to describe the Pinon (or Eba) as fufu made with Gari (Gali). Gari is a West African made with grated cassava and has a finer consistency than the regular couscous.

Traditionally the meat (chicken, goat, or beef) is boiled with spices (garlic, ginger, paprika…bouillon cube, salt) to tenderize it and the broth of the meat is used to cook the Gari Pinon. I use goat meat for my Pinon and serve it with some pepper, a quick tomato, and onion cooked mixture, and the fry goat meat.

What is Gari Pinon?

Gari pinon is simply the aftermath of simmering gari in a hot tomato sauce. Pork, cow, or goat meat are the most commonly used meats for preparing Pion. Pork is the most popular meat in Togo and Aflao.

Gari is a cassava food that is popular in many West African households and other parts of the world. It is made from fresh cassava tubers that have been fermented and gelatinized.

It has a creamy-white appearance and granular flour, a slightly fermented flavor, and a sour taste. Gari is widely used in most West African countries to prepare a variety of dishes. It is used to make a variety of foods in Ghana, including gari soakings, eba, gari fortor, and many others.

Gari is used in the preparation of a special dish known as Gari Pinon in Togo and Benin. What exactly is gari pinon?

Follow the instructions below to make a special Pinon surprise your family and friends this weekend and every weekend. Pinon can be prepared at any time of year and for any occasion or celebration.

Goat Gari Pinon

Goat Gari Pinon

The short way to describe the Pinon (or Eba) as fufu made with Gari (Gali). Gari is a west African made with grated cassava and have a finer consistency then the regular couscous. 
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course, Sauces and Soup
Cuisine Beninese, Ghanaian, Togolese


For the Goat Meat

  • 1 kg goat meat
  • 1 onion
  • 1 tbsp ginger
  • 2 cloves
  • 2 allspice whole
  • 3 tbsp garlic
  • 1 bouillon cube
  • salt

For the Gari Pinon

  • ¼ cup oil
  • 2 tbsp tomato paste
  • 2 tomato puree
  • 1 bouillon cube
  • goat stock
  • gari

For the Pepper Mixture

  • 1 onion
  • 2 tbsp oil
  • 4 tomatoes
  • salt according to your taste

For the Tomato and Onion Mixture

  • ¼ cup oil
  • 1 onion
  • 10 scotch bonnet pepper
  • salt to taste


Preparing the Goat Meat

  • Mix all ingredients, add water and cook for 1 hour.
    Goat meat pinon 1.5
  • Remove the goat meat from the stock and fry until golden. Set aside
    Goat meat pinon 1

Preparing the Gari Pinon

  • On a medium heat, in a saucepan with the goat stock.
  • Add the gari the hot broth gradually stirring vigorously until obtaining a homogeneous paste (Pinon).
    Goat meat pinon 2

Preparing the Pepper Mixture

  • On a medium heat , in a saucepan, heat the oil and add the onion.Cook for 10 mins
  • Add tomatoes, cube taste and add salt if necessary.
    Goat meat pinon 3

Preparing the Tomato and Onion Mixture

  • Heat the oil and add the crushed pepper and onion, Add salt to taste. Cook for a min or  2.
  • Serve the Pinon with the tomato mixture, goat meat and pepper
    goat meat pinon 4


Keyword Fried, Goat Recipes, Stew, Tomato
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