Best 2 Goro Recipes

Goro, a traditional dish from West Africa, is a delicious and versatile dish made from cowpeas. With its rich flavor and various health benefits, goro has become a popular choice for home cooks. This article explores the best recipes for cooking goro, providing a step-by-step guide to create this delectable dish. From simple and everyday recipes to exciting variations, this article will satisfy the taste buds of both experienced cooks and those new to African cuisine. With the right ingredients and easy-to-follow instructions, you'll be able to enjoy this authentic West African dish in no time and savor the fantastic taste of goro.

Let's cook with our recipes!

GORO

Goro image

I'm pretty sure this is a commonly shared recipe among Scandinavians.

Provided by Jennifer

Categories World Cuisine Recipes European Scandinavian

Time 1h

Yield 36

Number Of Ingredients 7

Ingredients

3 eggs
1 cup white sugar
1 cup heavy cream
1 cup butter, melted
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon freshly ground cardamom

Steps:

In a large bowl, beat eggs and sugar until thoroughly blended. Mix in the cream and melted butter. Sift together the flour, cinnamon and cardamom; stir into the egg mixture. Refrigerate dough for at least an hour.
Heat goro iron and lightly coat with grease. On a floured surface, roll the dough out to 1/8 inch thickness. Cut into circles to fit your goro iron using a paper pattern. Place onto heated iron, close and cook, turning once, until golden. Carefully remove from the iron, and cut into thirds while still warm.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 12.5 g, Cholesterol 38.1 mg, Fat 8.1 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 4.9 g, Sodium 44.8 mg, Sugar 5.6 g

NORWEGIAN GORO COOKIES

Norwegian Goro Cookies image

These are some of the traditional Cookies I make every Winter holiday, Thanksgiving & Christmas. Each to me is a miracle of beauty and delight. Rich in butter & spice flavors. I can't imagine what Thanksgiving and Christmas would be without the beauty of our family traditions and heritage. Even with living now in the city...

Provided by Bonnie Beck

Categories Cookies

Time 20m

Number Of Ingredients 7

Ingredients

3 c butter
3 xlarge eggs
1 1/2 c sugar
1 jigger of brandy and 2 tsp. vanilla extract or 2 tbsp. lemon zest
9 c all purpose flour, more or less..deeps if it is snowing, raining or dry
1 1/2 c heavy cream ( i do mean cream..no milk)
3/4 tsp ground cardamon

Steps:

1. This is what a Goro Iron looks like. All the other irons are ones we use for different recipes. European baking is deep in tradition and an art. Recipes going back centuries. Some varied in spices, but basically are the same. Some recipes require special cast irons with elaborate beautiful embossing and some are just shaped to fit the recipe; Goro, Munk, Plette, Krumkake, Ableskiver, Heart shaped waffle irons. While some are magnificenly hand carved Springerle molds and rolling pins lovingly passed down from generation to generation. Many Springerle pins and molds are now in private collections, museums, and are valuable, as well as some of the beautiful irons.
2. My irons are make by Jotul and Andersen. My Springerle pins are old and cherish. I lovely take very good care of them them.
3. Instructions: First cut a piece of thin piece of clean aged wood you are going to save for the next time, or cardboard, paper or stiff plastic to match the inside of your Goro iron.
4. Cream the eggs and sugar well. Add the cream, spices, and brandy. Stir in the flour and butter, alternately. Put in the icebox overnight.
5. Take the dough out and let warm just a tad in a cool kitchen..maybe 10 minutes. Roll out on a lightly floured surface thinly as possible. Using the piece of wood. cardboard or plastic cut dough into the shape. Leave the pattern together as you will cut them when you are done baking them.
6. Cook on top of the stove with your Goro iron until golden brown on both sides. Remove the Goros and trim the edges. Cut the Goros down the lines. Place on brown paper bags cut open to cool.
7. You can use 2 cups of potato flour for 2 cups of flour. Also you can use 1/2 butter and 1/2 shortening. (Never do..but you can if your like)
8. Store in tin with a tight cover in a cool place.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and efficient in the kitchen.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture.
Season to Taste: Don't be afraid to add salt, pepper, and other seasonings to your dishes. Taste your food as you cook and adjust the seasonings accordingly.
Don't Overcook: Overcooked food is tough and dry. Cook your food until it is just done, then remove it from the heat.
Let Meat Rest: When you cook meat, let it rest for a few minutes before slicing or serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Use a Variety of Cooking Methods: Don't just stick to one cooking method. Experiment with different methods, such as grilling, roasting, baking, and sautéing, to create different flavors and textures.
Have Fun: Cooking should be enjoyable! So relax, put on some music, and have fun in the kitchen.

Conclusion:

These recipes are a great starting point for anyone who wants to learn how to cook. They are simple to follow and use ingredients that are easy to find. With a little practice, you'll be able to create delicious meals that your family and friends will love. The most important thing is to have fun and experiment in the kitchen.