Gambo soup is a traditional dish of African countries. This is a very original and tasty dish that combines the taste of Spanish, Indian and Asian cuisines. It can be made from chicken, shrimp or other seafood. Let's look at a few recipes with you.
Gambo soup made from sea bass
Ingredients:
- tomatoes in its own juice - 400 g;
- vegetable oil - 3 tbsp. spoons;
- celery - 1 pc .;
- green beans - 400 g;
- flour - 3 tbsp. spoons;
- bulb - 1 piece;
- rice - 1 item;
- fish broth - 400 ml;
- fillet of sea bass - 400 g;
- Bulgarian pepper - 1 pc.
Preparation
Rinse the rice several times, put it in a saucepan, pour cold water and leave it for 30 minutes. Then rinse again and boil in fresh water until cooked. After that, we throw it into a colander and let it dry.
And by this time, we prepare vegetables for the time being: pepper and celery are washed, shredded in small cubes. Onions are cleaned and crushed. Beans are thawed at room temperature, dried. In a saucepan, warm the vegetable oil, pour in the flour and cook, stirring constantly, for about 6 minutes. Now put the sweet pepper, celery and onion into the flour mix. Tomatoes mash with a fork and add together with the juice in a saucepan.
Pour fish broth , bring to a boil. Then throw the beans, salt and pepper to taste. Cook all over medium heat under a covered lid for 10 minutes, and then add the sea bass fillet, cut into small pieces. We lay rice on plates and pour vegetarian gumbo soup.
Gumbo soup with chicken and shrimps
Ingredients:
- chicken - 1 kg;
- Bulgarian pepper - 1 pc .;
- stalk of celery - 4 pcs .;
- smoked sausages - 200 g;
- shrimp - 250 g;
- flour - 0,5 items;
- spice;
- bulb - 2 pieces;
- vegetable oil.
Preparation
Now tell you how to make gumbo soup. We process the chicken, boil until cooked, cool, remove the skin, remove the bones and cut the flesh into small pieces.
We carefully filter the meat broth through gauze. Bulb, sweet Bulgarian pepper and celery is cleaned, finely shredded and wessed the vegetables on a well
Now we cast one glass of broth and leave it to cool completely, and pour all the remaining broth into a saucepan, add chicken, peeled shrimp, vegetables and sausages chopped in thin slices. Bring the soup to a boil, reduce the fire to a minimum and cook for 5 minutes, seasoning it with spices.
In a cooled broth, we cultivate the flour, mix it until a homogeneous mass of lumps is formed and pour the mixture into a saucepan. We cook, stirring constantly, until the gumbo begins to thicken, and then we remove it from the fire and pour it over the plates.