Entree: Burkina Faso – National Cuisine – Sauce Gombo (West African okra stew made with palm oil, tomatoes, and smoked fish or meat)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr
Total
1 hr 20 min
Ingredients
- 3 tbsp (45 ml) red palm oil
- 1 lb (450 g) fresh okra, trimmed and sliced
- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) smoked dried fish, cleaned and flaked
- 1 large onion, chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 2 cups (480 ml) chopped fresh tomatoes, approx. 12 oz (340 g)
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) beef stock or water
- 2 bouillon cubes
- 1 scotch bonnet or habanero pepper, whole or pierced (adjust to taste)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 g) diced fresh parsley or chopped cilantro for garnish
Instructions
1. Heat 1 tbsp (15 ml) of the palm oil in a heavy pot over medium-high heat. Brown the beef cubes in batches until sealed on all sides, about 5–7 minutes. Remove and set aside.
2. In the same pot add the remaining 2 tbsp (30 ml) palm oil. Sauté the chopped onion until translucent, about 5 minutes, then add the minced garlic and cook 1 minute more.
3. Stir in the chopped tomatoes and tomato paste; cook until tomatoes break down and the mixture thickens, about 8–10 minutes.
4. Return the browned beef to the pot, add the stock (or water), bouillon cubes, whole scotch bonnet pepper, ground black pepper, and salt. Bring to a simmer, cover, and cook until beef is tender, about 35–45 minutes.
5. When the beef is nearly tender, add the sliced okra and flaked smoked fish to the pot. Stir gently to combine.
6. Simmer uncovered for another 10–15 minutes until the okra is cooked but still has some texture and the stew has a glossy, slightly thickened consistency.
7. Taste and adjust seasoning, removing the whole scotch bonnet if you prefer less heat. Stir in chopped parsley or cilantro just before serving.
8. Serve hot with tô, rice, fufu, or steamed plantains.
