The Vegetarian Expat - Gofio
Gofio as a main course meal
1 litre of water
1 dried cube of vegetable stock
500 grammes of gofio (maize flour)
1 teaspoon of mint
Use a small or medium sized saucepan and heat the water until it reaches boiling point. Then add the vegetable stock cube and stir until this dissolves. Remove from the heat and place the saucepan on a heat resistant surface, and carefully and slowly add the gofio, and stir continuously with a spoon when you add this until all the gofio is mixed to an even paste. You can add more water or more gofio if needed.
Then cover the saucepan and leave the gofio mixture to cool completely. When cool, use a spatula to remove the gofio from the saucepan and place this on a cutting board.
You can now cut slices of your gofio to shallow fry gently in virgin olive oil, or barbecue for a few minutes on each side to brown slightly, or place into a pre-heated oven with a little virgin olive oil to roast on a high heat for about 10 minutes on each side.
Serve gofio with your favourite sauce, or try a prepared green pepper sauce or a spicy chilli sauce. Serve gofio with roast potatoes and fresh vegetables in season.
Gofio as a dessert
80 grammes of butter
1 cup of sugar
1 cup of self-raising flour
Three quarters of a cup of gofio
2 and half tablespoons of baking powder
Three quarters of a cup of milk
Some drops of vanilla essence
Pre-heat your oven to a moderate temperature.
Use a medium mixing bowl and mix the butter with the sugar, and then add the egg yolks and stir slowly until these ingredients are mixed well. Add the flour, gofio, baking powder and egg whites with a pinch of salt and stir the mixture. Add the vanilla essence to the milk and add this to the mixture, and stir until a smooth paste is formed.
Place the mixture into a greased oven proof dish, and transfer the dish to the middle of the oven for about 45 minutes or until the surface of the gofio tart is slightly brown. Remove from the oven and serve cool or warm with cream, yoghourt or ice cream.