Sauce Gombo

Name: Sauce Gombo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Malian
Ingredients: 500g fresh okra, finely chopped; 200g smoked fish, deboned; 300g beef, cubed; 3 large tomatoes, chopped; 1 large onion, chopped; 3 tbsp palm oil; 2 scotch bonnet peppers; 2 tbsp dawadawa (fermented locust bean); 2 bouillon cubes; Salt to taste; 3 cups water

Sauce Gombo (sohs GOM-boh)

Okra Sauce

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 358 kcal

A thick, silky okra sauce enriched with smoked fish, tomatoes, and palm oil, delivering a deeply savoury flavour that coats every bite of toh.

Nutrition & Info

Protein 22.0g

Carbs 18.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large pot knife wooden spoon

Presentation Guide

Vessel: deep bowl

Garnishes: palm oil drizzle

Accompaniments: toh, white rice, fonio

Ingredients

500g fresh okra, finely chopped
200g smoked fish, deboned
300g beef, cubed
3 large tomatoes, chopped
1 large onion, chopped
3 tbsp palm oil
2 scotch bonnet peppers
2 tbsp dawadawa (fermented locust bean)
2 bouillon cubes
Salt to taste
3 cups water

Instructions

1
Season and boil beef until tender, about 30 minutes. Reserve the stock.
2
Heat palm oil in a pot, sauté onion until golden. Add chopped tomatoes and cook 10 minutes.
3
Add dawadawa, scotch bonnet peppers, and bouillon cubes. Stir well.
4
Add chopped okra and cook on medium heat for 15 minutes, stirring frequently to develop the mucilaginous texture.
5
Add cooked beef, smoked fish, and reserved stock. Simmer 10 minutes.
6
Serve hot over toh or rice.

💡

Did You Know?

In Malian cooking, the way okra is cut determines the sauce texture — finely chopped yields maximum sliminess, which is considered a mark of quality.

Chef's Notes

Equipment Tips

large pot
knife
wooden spoon

Garnishing

palm oil drizzle

Accompaniments

toh, white rice, fonio

The Story Behind Sauce Gombo

Okra sauce is one of the most ancient and widespread dishes across the Sahel. In Mali, it has been prepared since time immemorial, using indigenous okra varieties combined with preserved fish from the Niger River. It remains an everyday staple across all regions of the country.

🕐 Traditionally enjoyed lunch or dinner with toh 📜 Origins: Traditional Malian cuisine

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