Gombo Sauce
Gumbo sauce is one of the most famous sauces in West Africa. The main ingredient of this sauce is okra. It is a sticky sauce that is also consumed in other countries such as Senegal, Ivory Coast, Guinea, Togo but also Cameroon and many other African countries. It can be prepared with beef, goat, chicken, fresh or smoked fish, crab and even beef skin. Traditional mustard made from the seeds of Nere’s tree fruits can be added to give the sauce a particular flavor that is very appreciated by the populations. Red palm oil is also added to this to give it a beautiful color, and good taste. In this recipe we will use beef for our gumbo sauce.
Ingredients
For 4 people, we will need:
- Half pound of okra
- 1 lb of beef, cut in pieces
- 1 fresh fish, Tilapia
- 2 oz of palm oil
- 2 onions, sliced
- 2 tbsp shrimp powder
- 3 fresh chilies (optional)
- 1l water
- Salt
Preparation Steps
- Start by washing the okra, slice it and set aside.
- In a pot, put the beef, fish and add some water, then boil for 15 minutes.
- Remove the fish and remove the bones and then, set aside.
- Add the okra, with more water and cook for 15 minutes.
- Add the chili peppers and salt and cook for 15 minutes.
- Add the fish and cook for 10 minutes over low heat.
It's ready !
How to serve Gumbo sauce
In West Africa, okra sauce can be enjoyed on its own or combined with other sauces, such as tomato, peanut, or sesame sauce, creating a delightful fusion of tastes. Many recipes incorporate leafy vegetables such as spinach to add both color and nutrition to the dish. When serving Gumbo sauce, it’s common to pair it with traditional cooked dough balls such as foutou, piron, placali, cassava dough. Some people also enjoy it with rice or boiled plantain. The sticky consistency of okra sauce might not appeal to everyone, but for adventurous eaters, it can be a unique culinary experience. Like many other African’s meals, Gumbo sauce is about the experience of sharing and enjoying a meal together reflecting the warm hospitality of West Africa.