->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

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

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!