A viscous, savory okra sauce simmered with dried fish, dawadawa, and tomatoes, yielding a slimy texture that is the perfect companion to tô.
Ingredients
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500g fresh okra, finely sliced
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200g dried fish, soaked and deboned
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3 large tomatoes, chopped
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1 large onion, diced
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2 tbsp dawadawa (fermented locust bean)
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2 tbsp palm oil or vegetable oil
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1 habanero pepper
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1 Maggi cube
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Salt to taste
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500ml water
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.