A thick, glutinous okra sauce loaded with smoked fish and seasoned with fermented locust beans, delivering umami richness in every spoonful.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Wash and finely chop the okra. The finer the cut, the thicker the sauce.
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2
Heat palm oil in a pot. Sauté onions until translucent, then add chopped tomatoes. Cook 10 minutes.
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3
Add the chopped okra and stir well. Cook on medium heat for 10 minutes, stirring frequently.
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4
Add soumbara, scotch bonnet, bouillon, and salt. Stir and cook 5 minutes.
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5
Add smoked fish pieces, cover, and simmer for 15 minutes until sauce is thick and cohesive.
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6
Serve hot with placali, foutou, or rice.
Did You Know?
The slimier the okra sauce, the more it is appreciated — Ivorians judge a good sauce kopè by its ability to draw long strings when lifted with a spoon.
Chef's Notes
Equipment Tips
- large pot
- cutting board
- wooden spoon
Garnishing
soumbara crumble
Accompaniments
The Story Behind Sauce Kopè
Okra has been cultivated in West Africa for thousands of years, and sauce kopè is one of the most traditional preparations in Ivory Coast. Soumbara (fermented locust beans) adds the essential umami flavour that defines this dish.
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