Sauce Gombo

Ingredients10

• fresh okra500 g
• smoked fish250 g
• red palm oil3 tbsp
• onion1
• ripe tomatoes3
• garlic2 cloves
• scotch bonnet pepper1
• tomato paste1 tbsp
• water400 ml
• salt1 tsp

Method

1. Trim and thinly slice the okra. Flake the smoked fish, discarding bones and skin.
2. Chop the onion, tomatoes, garlic, and scotch bonnet.
3. Heat the palm oil in a pot and soften the onion and garlic for a few minutes.
4. Add the tomatoes, tomato paste, and scotch bonnet and cook until the mixture thickens.
5. Stir in the okra and water, cover, and simmer until the okra is soft and the sauce turns slippery.
6. Add the smoked fish and salt, simmer briefly, and serve with rice or foutou.