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Gombos with the semolina of but |
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| Ingredients: |
| 250 G of fresh gombos
1 spoonfuls with salt coffee
liter of water
2/3 of semolina bowl of but
30 G of softened butter; salt; 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 the semolina of but |
Wash the gombos the cool water, then scrape their skin slightly, with a small sharpened knife, to withdraw the sleeping bag from it.
Cut them in their width, in sections of 0,5 cm. Mix the gombos, water and salt in an average thick bottom pan and bring to boiling on sharp fire. Regulate with soft fire, cover well and let gently cook ten minutes or until the gombos are tender while remaining whole.
Add the semolina of but in a long thin net, while stirring up during five minutes or until the mixture is enough consistent to be detached from the bottom and the walls of the pan in a compact mass.
This dish accompanies, according to the habit of sheep, beef or chicken.
Your gombos with the semolina of but is ready to be to taste, good appetite!
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