Entree: Burkina Faso – Northern Culinary Region – Sauce Gombo (Okra and peanut stew with meat, a savory West African vegetable sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) beef stew meat, trimmed and cut into 1-inch pieces
- 12 oz (340 g) fresh okra, trimmed and sliced
- 2 tbsp (30 ml) peanut oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 tbsp (30 g) ground peanut paste or smooth peanut butter
- 2 cups (480 ml) water or beef stock
- 1 scotch bonnet or small hot chili, finely chopped (optional)
- 1 bouillon cube (Maggi or similar)
- 1 tsp (5 g) smoked paprika or ground red pepper
- Salt to taste
- 2 tbsp (30 g) chopped fresh parsley or local herbs for garnish

Instructions

1. Heat 1 tbsp (15 ml) peanut oil in a heavy pot over medium-high heat. Brown the beef pieces on all sides, about 6–8 minutes; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté the chopped onion until soft and translucent, 5–6 minutes. Add the garlic and chopped chili and cook 1 minute more.
3. Stir in the chopped tomatoes and cook until they break down and release their juices, about 5 minutes.
4. Return the beef to the pot, add 2 cups (480 ml) water or stock, the bouillon cube, and smoked paprika. Bring to a simmer, cover, and cook until the beef is tender, about 45–60 minutes depending on cut.
5. In a small bowl, mix the peanut paste with 2–3 tbsp (30–45 ml) warm cooking liquid from the pot to loosen it, then stir the mixture back into the stew.
6. Add the sliced okra and simmer uncovered for 10–12 minutes until okra is tender and the sauce thickens. Stir occasionally to prevent sticking.
7. Adjust seasoning with salt and extra bouillon if needed. Garnish with chopped parsley or local herbs and serve hot with rice, millet, or a preferred starch.