How to make Sauce Gombo (Ivorian Okro Soup)

Sauce Gombo

On my recent trip to Cote d’Ivoire, I made out time to seat with a friend in her kitchen and  I am sharing one of the recipes I picked up from her: Sauce Gombo. Whilst you find plenty baguette (French bread) every where along the street corners, the staple foods and vegetables are similar to what you will find in Nigeria. Lots of cassava, rice, Okro and palm-fruit.

As with other West African countries, what differentiates us is the way we combine the same ingredients in the pot. Today I am bringing to you Sauce Gombo which is quite similar to Ilasepo, a soup dish common with the Yorubas of Nigeria.

My twist to this soup is the addition of a little  ball of washed bitter leaves to  bring that more “soupy” taste to it .  This soup is quite interesting in its fibre content coming from the Okro and tomato.

As you can imagine on such a trip I did not miss the opportunity to visit interesting places. I took a trip to a Coffee plantation, and it was quite refreshing working through the bush paths, avoiding being beaten by ants, and learning about the whole process of harvesting and selling the coffee produce. Not an easy life for the farmers I tell you. I also took a peep into the kitchen of the farmers wife and as expected not different from a Nigerian village kitchen.

 

 

As I was told, you can accompany Sauce Gombo with pounded yam which is called fotou or rice or anything you wish. I enjoyed mine with boiled white rice. Bon appetite!

Recipe for Sauce Gombo

6 pieces Beef
1 medium size smoked Fish
15 fingers Okro
2 fresh Pepper
I medium size Onion
3 whole Tomatoes
1 table spoon Tomato purée
2 cooking spoons vegetable Oil
1 tablet Crayfish seasoning
1 beef seasoning cube
50 cl water
Salt to taste

 

Method for making Sauce Gombo

1. Season the beef with a little salt and  beef seasoning and set aside. Boil till soft
2. Top and tail the Okro, wash properly and boil whole until soft and mash in a mortar and set aside
3. Heat the oil and fry a little onion till brown for 2 minutes
4. Add the  beef and fry Till brown. If using stewing beef, fry until blood vanishes from the  surface, remove and set aside
5. Add tomato purée to the oil and fry for about 3 minutes
6. Add the water, beef,whole tomato, pepper and onion and boil until  vegetables are soft
7. Remove the tomato, pepper,and onion and grind in a mortar
8. Add the smoked fish and seasoning to the boiling soup.Correct the seasoning.
9. Return the tomato blend to the pot  and continue boiling until the beef is soft. You may need to take out the fish so it does not crumble.
10. Add the Okro and bitterleaf and cook for 2 minutes . Return the fish to the pot just before the final tasting.
11. The sauce is ready! Serve with pounded yam or eba or even rice.