Gombos Sauce
Along with Mafe, "Le To Sauce Gombos" is another favorite dish of Salif Keita. The "To" in this dish a dumpling made of millet and/or corn flour, and it is eaten with Sauce Gombos, which is an okra stew. To be more picnic-friendly we decided to eat it with French bread which was delicious. For the To recipe, see the link for "To Sauce Gombos" link above.
Prep Time10 mins
Cook Time40 mins
Ingredients
- 2 lbs fresh okra, with tops removed and chopped small (or grated)
- 2.5 cups diced onion
- 2 tsp Soumbala Soup (a very tpyical condiment in West Africa. There is no substitute that I can find, but I did use 4 tbps white miso to get a bit of fermented taste and it was great).
- 2 cups chicken broth, hot
- 2 tbsp vegetable oil
- 1/4 tsp salt (and more to taste)
Instructions
- Heat a large pan over medium heat. When hot, add the oil, and then the diced onion, and cook until the onion begins to brown.
- Add the okra and salt and cook, stirring only occasionally to allow the okra to stick to the bottom and brown a bit.
- Once the okra is soft and has browned a bit, add the Soumbala (or miso), and stir to combine. Then add 1/2 cup of the hot broth and scrape up the browned bits. When there are no more browned bitts, add the remaining broth and cook until okra is soft and soup is combined.