Recipe#5280

Title: African

From: Ulrich Forster Uli@duppy.RoBIN.de 
 Newsgroups: rec.food.recipes 
 Subject: Cameroon, West African Dishes 
 Date: 18 Feb 1994 07:18:15 -0500 
 Organization: Private Site 
 Message-ID: <2k2bm7$qqr@s.ms.uky.edu> 

This is one of the mostly cooked west african dishes!
 TO and GOMBOSAUCE
 1000g millet- or sorgoflour (Pennisetum americanum
 or Sorghum bicolor; Poaceae)
 ("sorgo" is also known as "DURRA" or "MOHRENHIRSE" anyway
   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!