A recipe from Burkina Faso for okra sauce served with white rice proposed by Adèle
Prep time: 20 minutes/Cook time: 30 minutes/Serves: 4
Ingredients:
500g of fresh okra, sliced into thin rounds
500g of mutton
1 ladleful of oil
2 large onions, chopped
2 green bell peppers, finely chopped
5 nice, ripe, tomatoes, crushed
2 tbsp of tomato purée
2 scotch bonnet chillies, finely chopped (or to taste)
4 garlic cloves, chopped
1/2 bunch of parsley (with stems), chopped
smoked fish
Smoked prawns
100ml red palm oil
Salt, to taste
1/4 tsp Potash or baking soda
Water
Sweet potato (optional)
Direction:
Place a saucepan over medium heat. Once hot add the oil and use to brown the meat all over. Now add a little salt, the onions and bell peppers, Cook for a few minutes then stir in the tomato purée and crushed tomatoes.
Add the chilli, parsley and garlic and fry well until beginning to brown.
Reduce the heat to low, add the finely sliced okra and cook gently so it does not burn.
Now add the potash (or baking soda), stir to combine then add a little water (about 300ml).
Bring to a simmer and cook for a few minutes then add the smoked fish, crushed smoked prawns and palm oil. Season to taste, mix to combine and cook gently over very low heat.
When the oil is released and comes to the surface of the dish then the sauce gombo is ready.
Serve with rice.
A version of this dish is also prepared to be served with tô, but in this case the vegetables are omitted from the sauce.
