Gari Pabb Recipe

Prepare the gari

Place 2 cups of gari in a large mixing bowl. Sprinkle 1 teaspoon salt and 2 teaspoons sugar over the gari and toss lightly to combine.

Gradually pour 1 cup of warm water over the gari while fluffing with a fork or your fingers so the gari absorbs moisture evenly. You want it hydrated but not soggy—aim for a light, crumbly but cohesive texture. Let sit 2–3 minutes.

Stir in 1 tablespoon fresh lime or lemon juice. Taste and adjust sugar or salt if needed. Keep covered while you prepare the remaining components so it stays moist but not wet.

If using smoked fish: remove skin and bones, then flake into bite-sized pieces. If using cooked chicken: shred into small pieces. Measure about 3/4 cup combined protein.

In a medium bowl combine 1/2 cup diced cucumber, 1/2 cup diced ripe tomato, 1/4 cup very thinly sliced red onion, and 1/2 teaspoon finely chopped scotch bonnet or habanero (optional, omit if you prefer mild). Toss together.

Add the flaked fish or shredded chicken and 2 tablespoons chopped parsley (or scent leaves/cilantro) to the vegetable mixture. Gently fold to combine so the protein distributes evenly through the vegetables.

Whisk together 2 tablespoons vegetable oil and 1 tablespoon apple cider or white vinegar in a small bowl. Add 1/2 teaspoon black pepper and a pinch more salt if needed.

Pour the dressing over the protein-vegetable mixture and toss gently to coat. Add 2 tablespoons ground roasted peanuts if using and fold them in for texture and nuttiness.

Taste and adjust seasoning (salt, pepper, vinegar, or lime) to your preference.

To assemble: fluff the prepared gari again with a fork and divide between serving bowls or plates. Spoon the dressed protein and vegetable mixture over the top of the gari, or serve it alongside so diners combine as they like.

Garnish with extra chopped parsley and serve with lime wedges on the side for squeezing over. Serve immediately so the gari keeps a pleasant texture.