A viscous, savory okra sauce simmered with dried fish, dawadawa, and tomatoes, yielding a slimy texture that is the perfect companion to tô.
Instructions
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1
Heat oil in a pot and sauté diced onion until translucent.
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2
Add chopped tomatoes and cook for 8 minutes until softened into a paste.
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3
Add dawadawa, habanero, and Maggi cube. Stir and cook 2 minutes.
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4
Pour in water and bring to a simmer. Add soaked dried fish pieces.
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5
Add sliced okra and stir well. Cook on medium heat for 15 minutes, stirring occasionally.
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6
The sauce should be thick and viscous. Adjust seasoning and serve over tô.
Did You Know?
The slimier the sauce gombo, the better it is considered — Burkinabe cooks judge okra sauce quality by how well it draws between fingers.
The Story Behind Sauce Gombo
Sauce gombo is one of the most ancient accompaniments in the Sahel region. Okra was domesticated in West Africa, and its mucilaginous quality has been prized for centuries as the ideal binding sauce for starchy staples like tô and rice.
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