Hello Stereo and Happy Hispanic Heritage Month. Today's recipe is guanimes de trigo. Now in Puerto Rico we have a couple different ways to make guanimes, but this one, the flower guanimes, is my favorite. It's nice and chewy and it just has a great mouthfeel. Usually guanimes are a vehicle for whatever is accompanying it. In this case it's a codfish stewed in tomato sauce, but you could also have it with stewed kidney beans or stewed eggplant. That's my second favorite. So enjoy the video.

I had to listen to this three times to make sure I pronounced it right. Goni- Goni-mes? I feel like I still messed it up. Goni-mes, but that looks very fun and easy to make. Is that like dumplings? Um... I like dumplings. Dumplings of all kinds. Right? That's- that's what I got because of the flour. The way they do the flour. I love when we eat both food.

A big shout out to Lily for posting all these recipes. That's right. It's Foodie Nation shit. That's how I start the hashtag condiments on this one. Lily, oh man, you go here. Looks so good.