Entree: Central African Republic – Southern Culinary Region – Fufu and Sauce Gombo (Cassava-based fufu served with a thick okra and tomato sauce typically cooked with beef or smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- For the fufu:
- 2 cups (240 g) cassava flour (manioc/cassava fufu flour)
- 3 cups (720 ml) water, plus extra as needed
- 1/2 tsp (3 g) salt
- For the sauce gombo:
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 scotch bonnet or small hot pepper, seeded and finely chopped (optional)
- 2 cups (300 g) fresh or frozen chopped okra
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef stock or water
- 1 tsp (5 g) smoked paprika
- 1 sprig fresh parsley or a small handful of cilantro, chopped (for garnish)
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Make the fufu: Bring 3 cups (720 ml) water to a gentle boil in a heavy saucepan. Add salt. Gradually sprinkle in the cassava flour while whisking or stirring vigorously to prevent lumps.
2. Reduce heat to low and continue stirring with a sturdy wooden spoon or spatula until the mixture thickens and pulls away from the sides, about 8–12 minutes. If too stiff, add hot water a little at a time to reach a smooth, dough-like consistency. Keep warm, covered.
3. Prepare the sauce: Heat the palm oil in a large skillet or saucepan over medium-high heat. Brown the beef pieces in batches until well-seared on all sides; remove and set aside.
4. In the same pan, add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and chopped hot pepper (if using) and cook 1 minute more.
5. Stir in the chopped tomatoes and tomato paste; cook until they break down and form a saucy base, about 4–5 minutes.
6. Return the browned beef to the pan, add the beef stock, smoked paprika, salt, and pepper. Bring to a simmer, cover, and cook until the beef is tender, about 30–40 minutes (longer if needed).
7. When the beef is nearly tender, add the chopped okra and simmer uncovered until the okra softens and the sauce thickens, about 8–10 minutes. Adjust seasoning.
8. To serve, shape portions of fufu into balls or mounds. Spoon the hot gombo sauce with beef over each portion. Garnish with chopped parsley or cilantro and serve immediately; instruct diners to take pieces of fufu and dip into the sauce.