Cape Verdean GooFong Recipe?

SL Edens
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September 11, 20060 found this helpful

Hi Beverly!! I think that perhaps this site has both of the recipes that you mentioned. www.southcoasttoday.com/.../a07lo023.htm

barb r

September 12, 20060 found this helpful

CACHUPINHA

5 ears fresh corn (or fresh off cob)
1/5 lb. (100 g.) linguica (Portuguese smoked sausage),
sliced 1/4 squash
1/2 lb. (1/4 kg.) fava beans, (or lima beans) fresh or dried

Scrape off the fresh corn kernels into a boiler pot. Gently saute onion, linguica, and pepper in olive oil. Add to the corn the rest of the ingredients and a sufficient amount of water. Bring to a boil. Reduce heat and let simmer. Prior to serving, season with salt and garnish with chopped flat leaf coriander (cilantro).

CACHUPA RICA

4 c. samp (hominy)
1 c. kidney beans
1 c. large lima beans
1/2 c. shell beans
whole chicken
2 lbs. spareribs (pork or beef)
1 chourico (garlic spicy sausage), sliced
l blood sausage, when avallable, sliced
1/4 lb. lean bacon, diced
2 lbs. cabbage, chopped coarsely
2 lbs. tomatoes, quartered
2 lbs. green bananas, peeled and sliced

Soak the samp and beans overnight. In a stock pot, heat six cups of water. Add two tablespoons of olive oil, onion, garlic and bay leaf to water for seasoning. Bring to boil and add samp and beans. In a separate kettle, cook the vegetables except the tomatoes with the spareribs, chourico or linguica, blood sausage, and bacon. Next, cut up and season the chicken. Saute chicken in olive oil. Add tomatoes, and let simmer until samp and beans are almost folk tender but not quite done.

Add cooked vegetables and meats into stock pot. Cook on low heat for approximately one hour. About 20 minutes before the cachupa is done you may mix in well sauted onion, garlic and tomato paste mixture (sofrito) to adjust and enhance the flavor.

Turn off heat and let sit in the covered pot for at least one half hour before serving. Arrange meats and vegetables on a large serving platter and serve the corn and beans in a bowl.

barb r

September 14, 20060 found this helpful

GUFONGO

4 c. water
1 lb. corn flour (should use fine San Antonio corn flour)
1/4 c. butter
3/4 c. sugar
1 tsp. salt

Boil water, butter, sugar and salt. Remove from heat, add corn flour. Mix until all lumps are dissolved. Return to heat for about 20 minutes, stirring occasionally. Cool to handle, then add 2 teaspoons of baking powder and all-purpose flour a little at a time until dough is easy to handle by kneading.

Roll into corn stick shape (dust hand with a little white flour to prevent sticking). Fry in a frying pan which is half filled with oil on a medium heat. Turn until all sides are golden. Serve hot with coffee.