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IngredientsEdit


DirectionsEdit

  1. Cook the meat, cut into cubes, in approximately 2 l of water,
  2. Add 2 onions and 2 spoons of cooking salt,
  3. Thinly slice the tomatoes, onions, and hot peppers and blend with the bongari
  4. Drain and fry the meat,
  5. Progressively add the hot broth to the prepared gari, stirring it vigorously until a homogenous paste (Pinon) is obtained,
  6. Place the pieces of meat on the Pinon and sprinkle with a little cooking oil,
  7. Serve hot. Enjoy your meal…
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