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Gombos with the ox (callalous) |
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| Ingredients: |
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1 kg of ox
1 kg of fresh gombos
2 onions
4 cloves of garlic
juice of a lemon
1 pepper
4 tomatos
oil, salt and pepper
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Gombos (callalous) |
From Africa, the gombos adapted well to the sun of the Caribbean. And the local gastronomy knew to benefit from this vegetable to the paces of large French bean the cookers subject them to all kinds of preparations: soup, with the Creole, out of vinaigrette. The gombos are edible only after cooking. |
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| Preparation of your gombos to ox |
Cut out the meat of pieces, wash it in citronne water. Drain the pieces then season to them salt, pepper, crushed garlic and chopped pepper. To let marinate thirty minutes.
In a casserole, make heat oil and put the meat there, reserve the marinade. When the meat is well gilded, add cut tomatos of pieces, onions, salt and pepper and the marinade. Cover water and let cook during approximately fifteen minutes.
Be useful with rice, yams or plantain boiled.
Your gombos with ox is ready to be to taste, good appetite!
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