Sorry, this entry is only available in French. For the sake of viewer convenience, the content is shown below in the alternative language. You may click the link to switch the active language.
Gombo sauce is a very popular sauce of West African cuisine. We know her under the names Soup Kandja in Senegal, Kope sauce in Ivory Coast, Takou in Guinea, Okra soup in Ghana, callaloo, fretridessi ... Our Cameroonian friends cook it too, as well as many other African countries.
She prepares herself with beef, mutton or goat meat. It is also appreciated with fresh or smoked fish, crabs, etc. It is based on red palm oil.
The most tasty I have tasted is Ivorian. But you other appreciators of good cooking, come share with us your impressions and preferences.
400g beef, cut into cubes
1 fresh fish, for example Tilapia
150ml of palm oil
2 sliced onions
2 cubes of bouillon Or Maggi cube
3 fresh peppers (optional)
1l of water
Recipe of the okra sauce:
1: Start by washing the okra. Slice them very thinly and set aside.
2: In a pot, put the beef, fish and a little water, then boil for 15 minutes.
3: Remove the fish, remove at the edges and set aside.
4: Add the okra, eggplant and water to the pot and cook for 15 minutes.
5: Add the onions, the palm oil and the 2 bouillon cubes.
6: Add the peppers, crayfish and salt to the pot and cook for 15 minutes.
7: Return the fish to the pot and cook for 10 minutes over low heat or until almost all the liquid is absorbed and the palm oil is visible on the sauce.
Serve with rice or fufu and enjoy!
Auteur/Author: Aissatou GAYE
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