About
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.
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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
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Instructions
Prepare the Meat:
In a large pot, heat the oil over medium heat. Add the meat and cook until browned on all sides.
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.
Add the Okra:
Stir in the sliced okra and cook for 2-3 minutes, letting it soften slightly.
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.
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.
Serve:
Serve hot with rice, cassava, or fufu for a complete meal.
