Preheat oven to 400º F.
Drizzle water over gari in a medium bowl; combine well, breaking up lumps with a fork or your hands. Set aside.
Measure flour, baking powder, sugar and salt into a second larger mixing bowl. Stir to combine.
Cut butter into the flour with a pastry blender or fork, until the entire mixture is consistent pebbles.
Make a well in the centre of the flour mixture.
Add gari mixture, egg and milk. Stir to combine from the centre out gradually taking in the dry ingredients as you stir.
The batter should be quite stiff. Spray a cookie sheet with cooking spray.
Drop large tablespoons of batter onto cookie sheet. Set timer for 20 minutes.
When the tops are just starting to brown, they’re ready. Remove from pan and cool on a rack.
Heat oil in a large stove top pot at medium heat.
Finely chop onion adding to pan as you cut.
Stir until onions are translucent, sweet and light brown.Meanwhile…
Combine rice and water in a large microwave safe pot with lid.
Cook at high 10 minutes then medium 10 minutes.
Peel plantain by making several slits through the skin, but not the plantain flesh, using a sharp knife the entire length of the plantain.
Remove the skin and discard.
Slice flesh into 1/2 “rounds adding to pot of onions as you cut.
Chop tomatoes into chunks and add.
Add spicy clamato juice, lime juice, okra and peanut butter.
Simmer 20 minutes stirring from time to time.
Add shrimp and stir until shrimp is heated through. Yuuummy!!