Recipe#26075

Title: Cameroon

rec.food.recipes archive 

West African Cameroon
TO and GOMBOSAUCE
 
1000g millet- or sorgoflour (Pennisetum americanum or Sorghum bicolor; Poaceae)
  ("sorgo" is also known as "DURRA" or "MOHRENHIRSE" its a kind of millet)
500 g gombo (okra) (Hibiscus esculentes; Malvaceae)
1 onion
1 chili (hot)
oil (kariteoil if possible)
salt
water
500 g beef
 
TO: Boil 1 liter of water. Put 100 g of sorgoflour into cold water
stir it. Mix it with the boiling water. Stir it immediately with
a wooden spoon and keep on stirring. Reduce heat. Add every 2
minutes 100 g of flour into the boiling mush until "To" is getting
sticky and solid.  Keep it hot.
 
GOMBOSAUCE: Cut the meat in slices and boil it with 300 ml water,
season it with salt. Boil it until the water is gone. Add oil (ca.
10-15 cl) and fry the meat. Add chopped onion, sliced gombo and
chili and stir until its done. Add a cup of water. Boil it with
reduced heat and stir every 3 minutes, until its very sticky and
gelatinized.  Serve TO and GOMBOSAUCE on two different plates. Take
a piece of TO and mix it with Gombosauce. Enjoy!