West African Cameroon
Ingredients
- 1000g millet- or sorgoflour (Pennisetum americanum or Sorghum bicolor; Poaceae)
- ("sorgo" is also known as "DURRA" or "MOHRENHIRSE" its a kind of millet)
- 500 gram gombo (okra) (Hibiscus esculentes; Malvaceae)
- 1 onion
- 1 chili (hot)
- oil (kariteoil if possible)
- salt
- water
- 500 gram beef
Instructions
TO and GOMBOSAUCE. 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!