Entree: Burkina Faso – Central Culinary Region – Sauce Gombo (Thick West African okra stew with vegetables and meat, often enriched with ground peanuts)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) stewing beef, trimmed and cut into 1-inch pieces
- 6 oz (170 g) smoked fish, flaked (optional)
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 large onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) tomato paste
- 2 cups (480 g) chopped ripe tomatoes or 1 can (14 oz / 400 g) crushed tomatoes
- 1 lb (450 g) fresh okra, trimmed and sliced into 1/2-inch rounds
- 1/3 cup (80 g) ground peanuts or natural peanut butter
- 2 cups (480 ml) beef stock or water
- 1 scotch bonnet or habanero pepper, whole or pierced (leave whole for mild heat or chop for more)
- 1 tsp (5 g) bouillon powder or 1 bouillon cube (Maggi-style)
- 1 tsp (5 g) smoked paprika (optional)
- Salt to taste (start with 1 tsp / 6 g)
- 1 tbsp (15 ml) lime juice or to taste (optional)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Brown the beef: heat the palm oil in a large heavy pot over medium-high heat. Add the beef pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
2. Sauté aromatics: in the same pot add the chopped onion and sauté until soft, 5 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant and the tomato paste darkens.
3. Build the sauce: add the chopped tomatoes, bouillon, smoked paprika (if using), and the browned beef back to the pot. Pour in the beef stock, add the whole scotch bonnet, bring to a boil, then reduce to a simmer and cover. Cook until beef is tender, about 45–60 minutes depending on cut.
4. Prepare the peanut mix: while the beef simmers, whisk the ground peanuts or peanut butter with 1/4 cup (60 ml) warm water to a smooth paste.
5. Add okra and peanut: when the beef is nearly tender, stir in the sliced okra and the peanut paste. Simmer, uncovered, stirring occasionally, until the okra is cooked and the sauce is glossy and slightly thickened, about 10–15 minutes. If using smoked fish, fold it in gently now just to warm through.
6. Finish and season: remove the whole scotch bonnet if left whole. Taste and adjust salt and seasoning; add lime juice to brighten if desired.
7. Serve: ladle Sauce Gombo over steamed rice, tô, or fufu. Garnish with chopped cilantro or parsley.