Gari Pinon Recipe - Traditional Beninese Cuisine

Gari Pinon

Gari Pinon Recipe - Traditional Beninese Cuisine
Region / culture: Benin | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4


Gari Pinon
Gari Pinon

Gari Pinon is a traditional African dish that is popular in countries like Ghana and Nigeria. It is a flavorful and hearty meal that is perfect for any occasion.


Gari Pinon has been a staple in African cuisine for generations. It is a dish that is often served at celebrations and gatherings, as it is a crowd-pleaser with its rich flavors and satisfying ingredients.


How to prepare

  1. Cook the meat by cutting it into cubes and boiling it in approximately 2 liters of water.
  2. Add 2 onions and 2 tbsp of cooking salt.
  3. Thinly slice the tomatoes, onions, and hot peppers, then blend them with the bongari.
  4. Drain the meat and fry it.
  5. Gradually add the hot broth to the prepared gari, stirring vigorously until a smooth paste (Pinon) is obtained.
  6. Place the pieces of meat on the Pinon and sprinkle with a small amount of cooking oil.
  7. Serve hot. Enjoy your meal.


  • You can customize Gari Pinon by adding different vegetables or spices to suit your taste preferences. Some variations include adding bell peppers or curry powder for extra flavor.

Cooking Tips & Tricks

Make sure to cook the meat until it is tender and flavorful.

- Be sure to blend the tomatoes, onions, and hot peppers well to create a smooth paste.

- Stir the gari mixture vigorously to ensure a smooth and creamy consistency.

- Serve the dish hot for the best flavor.

Serving Suggestions

Gari Pinon can be served with a side of fried plantains or steamed vegetables for a complete meal.

Cooking Techniques

The key cooking techniques for Gari Pinon include boiling the meat, blending the vegetables, and frying the meat to create a flavorful dish.

Ingredient Substitutions

If you don't have beef, you can use chicken or fish as a substitute. You can also use different types of oil for frying, such as palm oil or vegetable oil.

Make Ahead Tips

You can prepare the meat and vegetable mixture ahead of time and store it in the refrigerator until you are ready to cook the dish. This can help save time on busy days.

Presentation Ideas

Garnish Gari Pinon with fresh herbs or a sprinkle of paprika for a colorful and appetizing presentation.

Pairing Recommendations

Gari Pinon pairs well with a side of jollof rice or fried yam for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers of Gari Pinon in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Gari Pinon contains approximately 400 calories, making it a satisfying and filling meal.


Gari Pinon is a carbohydrate-rich dish due to the use of gari, which is made from cassava. It provides a good source of energy for the body.


The dish contains fats from the cooking oil used to fry the meat and garnish the Pinon. It adds flavor and richness to the dish.


The beef in Gari Pinon provides a good source of protein, which is essential for muscle growth and repair.

Vitamins and minerals

The dish is rich in vitamins and minerals from the vegetables used, such as tomatoes and onions. These provide essential nutrients for overall health.


Gari Pinon may contain allergens such as gluten from the gari, so it is important to be cautious if you have gluten sensitivities.


Overall, Gari Pinon is a nutritious and balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.


Gari Pinon is a delicious and nutritious African dish that is perfect for any occasion. With its rich flavors and hearty ingredients, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during a trip to the beautiful country of Mexico. I had always been fascinated by the vibrant colors and bold flavors of Mexican cuisine, and I was eager to learn as much as I could during my time there.

One day, while exploring the bustling markets of Oaxaca, I stumbled upon a small, open-air kitchen where a kind old woman was cooking up a storm. The air was filled with the intoxicating aroma of spices and chilies, and I couldn't resist stopping to watch as she worked her magic.

I introduced myself to the woman, whose name was Rosa, and we quickly struck up a conversation. She told me that she had been cooking for her family and friends for as long as she could remember, and that she had learned all of her recipes from her own grandmother.

As we talked, Rosa invited me to watch and learn as she prepared one of her signature dishes - Gari Pinon. She explained that Gari Pinon was a traditional Mexican casserole made with layers of corn tortillas, cheese, and a spicy mixture of ground beef, tomatoes, and peppers.

I watched in awe as Rosa deftly layered the tortillas and meat mixture in a baking dish, sprinkling each layer with cheese before popping it into the oven. The smell that wafted from the oven was simply divine, and I couldn't wait to taste the finished dish.

When Rosa pulled the Gari Pinon from the oven, it was bubbling and golden brown, with the cheese melted and gooey on top. She served me a generous portion, and I took my first bite with eager anticipation.

The flavors exploded in my mouth - the tangy tomatoes, the smoky peppers, the rich beef, and the creamy cheese all combined in perfect harmony. I was in culinary heaven, and I knew that I had to learn how to make this dish for myself.

Rosa was kind enough to share her recipe with me, and she patiently walked me through each step, explaining the importance of using fresh, high-quality ingredients and taking the time to layer the dish properly. I took notes furiously, eager to capture every detail so that I could recreate this masterpiece at home.

When I returned from my trip to Mexico, I wasted no time in putting Rosa's recipe to the test. I gathered all of the ingredients and set to work in my own kitchen, following her instructions to the letter.

As the Gari Pinon baked in the oven, filling my home with its mouthwatering aroma, I felt a sense of pride and accomplishment. When I finally took my first bite of the finished dish, it tasted just as delicious as I remembered from that fateful day in Oaxaca.

Since then, Gari Pinon has become a staple in my own repertoire of recipes, a dish that I love to share with my family and friends. Each time I make it, I think back to Rosa and the kindness she showed me in teaching me her recipe, and I am grateful for the culinary journey that led me to discover this delicious dish.

The memory of finding this recipe for the first time will always hold a special place in my heart, a reminder of the joy and connection that food can bring. And every time I make Gari Pinon, I am transported back to that sunny day in Mexico, watching Rosa work her magic in the kitchen, and I am filled with gratitude for the delicious gift she shared with me.


| Beef Recipes | Beninese Meat Dishes | Beninese Recipes | Gari Recipes | Tomato Recipes |

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