Auntie Laura’s Gufong (a Cape Verdean favorite!)

September 21, 2010

by nuala

Nobody makes gufong (also known as fungine) like Auntie Laura. I remember going to her house as a child and smiling upon her freshly fried gufong. For holidays or special occasions, her gufong would be the most sought after Cape Verdean dish. Before Auntie Laura’s Alzheimers got really bad, she taught her daughter and nieces how to make it. We actually filmed the process. I’ll have to dig up that old tape!

Recently, I made gufong with my Nana (Laura’s sister-in-law), Shirley (Nana’s god daughter) and sister in my Nana’s kitchen. We don’t really believe in keeping a family recipe a secret, so please feel free to try it on your own. Just thank our Auntie Laura, one of the sweetest aunts I’ve ever known.


Put in small pot:

1 ½  cup of sugar

1 cup of boiling water with a pinch of salt

Add water and sugar mixture onto stove and stir til smooth.

In a medium-large bowl:

Add enough water to one cup of cornmeal to make paste.

Pour the  water/sugar mixture from stove.

Add 2- 3 mashed over ripe bananas and mix by hand until smooth.

Add 2 cups of Bisquick and 2 cups of sifted flour, gradually.

Add flour until consistency of bread dough.

Roll into sticks and fry on either side in vegetable or canola oil until golden brown. (Make sure heat is not too hot or else it will brown the outside, but not the inside!)

Place on paper towels and store in sealed plastic bags or containers after cool, so they stay soft.

This recipe makes about sixty gufong.  My Auntie Laura used to freeze the dough and make fresh gufong often… Nana just told me this. 🙂


Dee’s Blueberry Cheesecake

August 22, 2009

By Arianna 

1. Ready Crust – Graham Cracker crust, 6oz.
2. 4 oz. Cream cheese, softened (Microwave on high 15-20 sec)
3. 1/4 cup of Sugar
4. 1/2 cup sour cream
5. 1tsp. Vanilla
6. 4oz Frozen non-dairy whipped topping, thawed
7. 1 pint fresh blueberries or strawberries thinly sliced
8. 1 cup of strawberry or blueberry glaze



1. Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping.

2. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and gover with reamining glaze. Gently spoon cream cheese mixture over glazed berries.




3. Cover with inverter dome and chill until set; at least 4 hours. Store left over pie in refrigerator.

Judy’s Blueberry Pie

June 18, 2009

pie by Judy Cabral (Nuala’s mom)

Preheat oven to 450

Prepare the Blueberries:
4 cups fresh berries
Mix 2 tbs cornstarch with 1/4 cup of Orange Juice and 1 cup of sugar
Stir gently into blueberries and let stand for 15 minutes
(Sometimes I add more blueberries and adjust other ingredients to make a thicker pie.)

Prepare the Crust:
Sift then measure 2 cups of flour
Resift in large bowl with 1 tsp of salt
Measure 1/3 cup of this mixture & put in small bowl or cup
Stir into this small bowl 1/4 cup of water and stir to form paste
In 1st (large) bowl, cut into flour mixture 1/3 c butter & 1/3 c shortening (Crisco or Organic no trans fat shortening from Whole Foods)
Mash these ingredients with pastry blender or 2 knives until doughy
Stir the paste into the dough with fork, turning bowl. Work with hands into large ball & then divide into 2 balls.

Roll on floured surface, rolling from the center out and turning the dough often, adding more flour underneath so it won’t stick.

Put blueberries into pie shell and cover with top crust. (Can put dots of butter on top of blueberries or lemon juice). Flute the edges with fingers or fork.

Bake in preheated oven for 10 min.
Reduce heat to 350 and continue for 45 more minutes.

Liz’s Caramel Brownies

June 9, 2009

IMG_7487In high school my friend Liz used to make these for our lacrosse games. It was great because no matter if we won or lost, these brownies were there to make life just a little more sweet. Thank you, Liz for sharing your splendor with all of us then and Cool Cooks today…

1 Chocolate CAKE mix
1 1/2 sticks of butter
2/3 cup of evaporated milk
a bag of chocolate chips
about 25 Caramel candies (you can get a bag of the soft caramel candies in the candy section at the super market)

Preheat oven to 350 degrees. Melt the butter and add to the cake mix with 1/2 c. of evaporated milk. Stir together until blended and thick. Then drop the mixture on a cookie sheet covered with wax paper. Use your hands to press down the mixture so that it is flat and covers the cookie sheet. Place wax paper on top of the dough and chill it in the freezer for like 7-10 minutes.

Meanwhile, melt the caramel and evaporated milk on low heat and stir continuously.

When you take the tray out of the freezer the dough will be stiff. Divide it into two, and peel off one half of the dough and place it into the bottom of a greased brownie pan. Place in the oven for 6 minutes (until it looks pretty well baked).

Then take the pan out and cover the brownie layer with chocolate chips. Pour the caramel on top of the chocolate chips and use a spoon to spread it evenly.

Next, take that second half of brownie dough and put on top. If it starts falling apart don’t worry– It will expand. Just try to cover the caramel.

Now, put the pan in the oven for 9-11 minutes or so. Keep your eyes on the corners of the pan to make sure you don’t burn the bottom layer. Let it cool for at least 20 minutes after baking and enjoyyy!