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Name: Sauce Gombo
Total time: 50 min
Yield: Serves 4
Cuisine: West Africa
Ingredients: 500 g fresh okra; 250 g smoked fish; 3 tbsp red palm oil; 1 onion; 3 ripe tomatoes; 2 cloves garlic; 1 scotch bonnet pepper; 1 tbsp tomato paste; 400 ml water; 1 tsp salt

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West Africa50 minServes 4cocinado antes

Sauce Gombo

Ingredientes10

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

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Preparación

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