Main Course

Beyond Gari Fortor


For the tomato sauce

  1. Process together the tomatoes, onion and Kpakposhito pepper. Set aside.
  2. Place a saucepan on medium-heat fire and add the oil, allowing it to heat up. Add tomato mix to the oil and stir through. The tomato paste goes in next. Pour in a small cup of water to cook the tomatoes.
  3. Cover with lid and allow to cook for 10 minutes after which heat can be lowered for slower cooking.  Sprinkle turmeric and dry spices on as the sauce cooks. Stir through.  
  4. Stir in the diced sweet green pepper after 5 minutes. The tomatoes take on a deeper red colour as the mixture cooks through and gets closer to being cooked.  Turn off the heat and set aside to cool.

For the gari fortor

  1. Pour gari into a separate bowl and lightly sprinkle warm water on top, mixing through to give it a fluffy dry texture. Set aside for 2 minutes to recover.
  2. Once the sauce has cooled, spoon it into the gari and slowly mix through to ensure a consistent mixture. The cooled down sauce will not cause a mushy and sticky gari fortor.
  3. Once made, press the gari fortor into circular dishes to take on the shape. Turn upside down on the serving plates and tap the mixture out.

For the patties

  1. Place the Beyond Meat burgers on a chopping board and roll into a shape the same size as the gari fortor base.
  2. Place a pan on high heat. Once the pan is hot, use a spatula to slow lift the patty onto it. Beyond Burgers contain coconut oil and therefore can cook on their own or in a light coating of the oil of your choice. Do the same for the rest of the patties. Cook for 3 minutes on one side and same for the other.
  3. Place the patties on top of the gari fortor base. Garnish with Growing Underground micro-greens either on their own or lightly dressed.


  • 220g (2 cups) cassava-based gari
  • 4 medium-sized tomatoes
  • 1 tsp organic tomato paste
  • 1 red onion
  • 6 Kpakposhito or miniture sweet peppers
  • 1 tsp turmeric powder
  • 1 tsp mixed dry spice (rosemary, thyme)
  • 110g (0.5 cups) diced sweet green pepper
  • 1 tsp salt
  • Cold-pressed coconut oil
  • Beyond Meat burger pattie
  • Growing Underground or other
    indoor-grown microgreens
find out the inspiration behind this recipe by clicking the link below.

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