A thick, mucilaginous okra soup with smoked fish and palm oil, beloved for its silky-slippery texture that pairs perfectly with fufu.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Heat palm oil and sauté onion and garlic 3 minutes.
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2
Add tomatoes and cook until soft.
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3
Add water, bouillon cube, and scotch bonnet. Bring to a boil.
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4
Add smoked fish and simmer 10 minutes.
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5
Add sliced okra and cook 10 more minutes until soup is thick and viscous.
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6
Serve hot with fufu or bâton de manioc.
Did You Know?
The viscous, draw-like texture of gombo is either loved or dreaded by newcomers, but Gabonese children grow up craving it.
Chef's Notes
Equipment Tips
- pot
- knife
- wooden spoon
Garnishing
palm oil swirl
Accompaniments
The Story Behind Sauce Gombo
Okra soup is one of the most ancient dishes in Central African cuisine. In Gabon, it is prepared with a simplicity that allows the natural mucilaginous quality of okra to shine. Paired with smoked fish and palm oil, it represents the fundamental flavour trinity of Gabonese cooking.
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