Sauce Gombo

Miyan Kubewa (MEE-yan koo-BEH-wah)

Okra Sauce

⏱ Prep Time 35 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 288 kcal

A thick, slippery okra sauce cooked with dried fish, tomatoes, and palm oil, served over millet or rice as a nourishing everyday meal.

Nutrition & Info

Protein 16.0g

Carbs 20.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

pot knife wooden spoon

Presentation Guide

Vessel: earthenware bowl

Garnishes: palm oil swirl

Accompaniments: tuwo masara, rice

Ingredients

500g fresh okra, finely chopped
200g dried fish, soaked and flaked
2 tomatoes, chopped
1 onion, chopped
2 tbsp palm oil
1 scotch bonnet pepper
1 Maggi cube
1 tbsp ground crayfish
Salt to taste
2 cups water

Instructions

1
Heat palm oil in a pot and saute onions until softened.
2
Add chopped tomatoes and cook for 10 minutes until sauce forms.
3
Add soaked dried fish, Maggi cube, crayfish, and scotch bonnet pepper.
4
Pour in water and bring to a simmer.
5
Add finely chopped okra and stir well. Cook on low heat for 15 minutes.
6
Stir occasionally to achieve desired sliminess. Serve over tuwo or rice.

💡

Did You Know?

In Niger, the degree of sliminess in okra sauce is a matter of personal preference, and cooks can control it by how finely they chop the okra and how long they cook it.

Chef's Notes

Equipment Tips

pot
knife
wooden spoon

Garnishing

palm oil swirl

Accompaniments

tuwo masara, rice

The Story Behind Sauce Gombo

Okra is native to West Africa and has been cultivated in the Niger River basin for thousands of years. Sauce gombo is one of the most ancient dishes in the region, and its mucilaginous texture is prized rather than avoided, as it helps tuwo slide down smoothly.

🕐 Traditionally enjoyed lunch, dinner 📜 Origins: Ancient West African cuisine

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