Sauce Gombo From the Central African Republic

A unique blend of meat and fish brings depth to a sticky okra stew.

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Sauce Gombo, or okra sauce, is a beloved dish in the Central African Republic, where it’s enjoyed for its rich flavors and satisfying texture. Made with fresh okra, tomatoes, onions, and sometimes peanut butter or meat, this sauce is both hearty and nutritious.

Okra’s natural thickening properties give the sauce a unique, velvety texture, perfect for pairing with rice, cassava, or fufu.

The Central African Republic’s cuisine is a blend of local traditions and influences from across West and Central Africa. Ingredients like okra, peanuts, and cassava are common in everyday cooking.

Okra, also known as "gombo" in French, is a staple due to its versatility and nutrient-rich profile, and it’s often used to add body and depth to sauces and stews.

Sauce Gombo is more than a meal; it’s a gathering point. Families prepare large pots of it to enjoy together, often using it as a communal dish to share stories and laughter around the table. For many, the process of cooking Sauce Gombo is just as meaningful as eating it—it represents tradition, connection, and comfort.

Whether you’re new to Central African cuisine or craving a rich, comforting dish, Sauce Gombo brings the earthy flavors and warmth of the Central African Republic right to your table.

Sauce Gombo Recipe

Prep time 25 minutes | Cook time 1 hour | Serves 4

Ingredients:

• 1 lb (450 g) fresh okra, sliced

• 1 lb beef, cubed

• 500g fish of your choice

• 150g dried or smoked fish

• 1 large onion, chopped

• 2 medium tomatoes, chopped

• 2-3 cloves garlic, minced

• 1 tbsp palm oil or vegetable oil

• 4 cups water or broth

• Salt and black pepper to taste

Instructions:

1. Prepare the Meat:

   • In a large pot, heat the oil over medium heat. Add the meat and cook until browned on all sides.

2. Cook the Vegetables:

   • Add the onions and garlic, and sauté until softened and fragrant, about 3-4 minutes.

   • Add the tomatoes and cook until they start to break down and become saucy, another 5 minutes.

3. Add the Okra:

   • Stir in the sliced okra and cook for 2-3 minutes, letting it soften slightly.

4. Combine Ingredients:

   • Add the water or broth. Stir well to combine and bring the mixture to a simmer. After 5 minutes, add in the dried fish.

5. Simmer:

   • Let the sauce simmer for 20-30 minutes, stirring occasionally, until the okra is tender and the sauce has thickened. Add salt and pepper to taste. 5 minutes before finishing, add in your fish. Cover and let stand.

6. Serve:

   • Serve hot with rice, cassava, or fufu for a complete meal.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you want to try to make more flavors of Africa, check out the links my recipes below.

East Africa

Djiboutian Skoudehkaris - A deeply rich beef and lamb rice dish

Kenyan Kuku Paka - A creamy coconut chicken curry

Malawian Zitumbuwa - Crispy banana fritters

Mozambican Matapa - A thick and hearty peanut and greens stew

Somali Baasto - A East Africa take on a traditional Italian meat and pasta dish.

Tanzanian Coconut Pilau - A creamy coconut infused rice dish.

Southern Africa

Namibia Potjiekos - A hearty beef stew.

Zambian Ifisashi - A rich peanut and greens stew.

West Africa

Cameroonian Poulet DG - A spicy and vibrant chicken one pot with plantains

Chadian Daraba - A peanut and greens stew

Guinean Kansiye - A vibrant beefy peanut stew

Malian Tigue Degue - A rich and satisfying peanut chicken stew

Nigerienne Djerma Stew - A complex, tomato peanut infused chicken stew

Senegalese Poulet Yassa - A cheerful caramelized onion and lemon one pot.