🇳🇪 Nigerien Cuisine

Sauce Gombo

Okra Sauce

Prep Time 35 min

Servings 4

Difficulty Easy

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.

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.