A hearty, thick stew of mixed greens and okra simmered with smoked fish and palm oil, bursting with earthy, vegetal flavours.
Instructions
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1
Heat palm oil in a large pot. Sauté onion until softened.
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2
Add chopped tomatoes and cook for 10 minutes until broken down.
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3
Add sliced okra and stir well. Cook for 10 minutes, stirring often.
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4
Add soumbara, scotch bonnet, bouillon, and salt. Cook 5 minutes.
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5
Add chopped greens and smoked fish. Cover and simmer 15 minutes until everything is tender and sauce is thick.
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6
Serve with foutou or rice.
Did You Know?
Djoumblé varies dramatically from household to household — some families guard their specific green combinations as closely held secrets.
The Story Behind Djoumblé
Djoumblé is a traditional stew popular among the Dioula and Malinké peoples of northern Ivory Coast. It reflects the abundant use of leafy greens in Ivorian cuisine and the indispensable role of smoked fish as a flavour base.
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