Best 2 Goro Recipes

**Goro: A Flavorful Journey Through Ghanaian Cuisine**

Goro, a staple in Ghanaian cuisine, is a savory soup characterized by its rich and spicy flavors. This delectable dish, often served at special occasions and gatherings, is a true testament to the culinary artistry of Ghana. Join us as we embark on a culinary adventure, exploring the diverse recipes for goro that showcase the vibrant tapestry of Ghanaian cuisine. From the classic goro soup, brimming with tender beef, to the tantalizing vegetarian version bursting with fresh vegetables, each recipe offers a unique taste experience that will transport your palate to the heart of Ghana. Whether you prefer the smoky notes of roasted fish or the delicate sweetness of ripe plantains, our collection of goro recipes caters to every palate. Discover the culinary secrets behind this cherished Ghanaian dish and embark on a journey of taste and tradition.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

Tips:

Use fresh or frozen taro for the best flavor and texture. If using frozen taro, thaw it completely before using.
If you don't have glutinous rice flour, you can use regular all-purpose flour. However, the glutinous rice flour will give the goro a chewier texture.
To make the goro filling, you can use any type of cooked meat or seafood. Some popular choices include pork, chicken, shrimp, and crab.
If you're using a bamboo steamer, line the bottom with parchment paper to prevent the goro from sticking.
Serve the goro immediately, or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Goro is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover rice. With a little planning and effort, you can easily make this classic Filipino dish at home. So what are you waiting for? Give it a try today!