Swala (Okra Soup with Kombo)
The Quirky Foodster Team
Ingredients
- Fresh okra, sliced into rounds — 400 g (14 oz)
- Kombo (fermented sesame paste) or tahini — 2 tbsp (30 g)
- Onion, finely chopped — 1
- Tomatoes, chopped — 2
- Garlic cloves, minced — 2
- Vegetable oil — 2 tbsp (30 ml)
- Water or vegetable stock — 900 ml (3.5 cups)
- Salt, or to taste — 1 tsp (5 ml)
- Chili powder (optional) — 1/2 tsp (2.5 ml)
Method
- Heat the oil in a pot over medium heat and sauté the onion until soft, about 5 minutes.
- Add the garlic and tomatoes, and cook for 5 minutes until the tomatoes soften.
- Add the sliced okra and stir-fry for 3-4 minutes.
- Pour in the water or stock, add the salt and chili powder, and bring to a boil.
- Reduce heat and simmer uncovered for 12-15 minutes, stirring occasionally, until the okra is tender and the soup has thickened naturally.
- Whisk the kombo or tahini with a little hot soup liquid until smooth, then stir it back into the pot.
- Simmer for a further 3 minutes and serve hot as a light soup or over asida.
Introduction: Swala is a specialty of the Kakwa people of Yei, built on okra's natural ability to thicken a broth into something silky and deeply savoury.
Cultural Background: Swala is a specialty of the Kakwa people of Yei, built on okra's natural ability to thicken a broth into something silky and deeply savoury. Kombo, a fermented sesame paste, gives the soup its distinctive earthy backbone, and the dish is prized as a light, gluten-free option that still delivers the comforting thickness South Sudanese cooks look for in a soup.
Tips: Slice the okra just before cooking – it releases more of its natural thickening mucilage this way. Stir gently once the okra is in to avoid breaking it up too much.
Variations: Add flaked smoked fish for a heartier, protein-rich version. Use ground sesame seeds toasted and blended with a little oil if kombo or tahini is unavailable. Fully vegan as written; smoked fish variation noted separately.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, adding a splash of water if too thick.
Nutrition: Approx. 140 kcal, 4 g protein, 9 g fat, 12 g carbohydrate, 5 g fibre per serving.
FAQs:
Q: What is kombo?
A: Kombo is a fermented sesame seed paste used across South Sudan to add a deep, tangy, umami note to soups; tahini is the closest easy substitute.
Q: Why is my okra soup slimy?
A: Some sliminess is natural and desirable – it is what thickens the soup; cooking the okra a little longer reduces it if preferred.
- Fresh okra, sliced into rounds — 400 g (14 oz)
- Kombo (fermented sesame paste) or tahini — 2 tbsp (30 g)
- Onion, finely chopped — 1
- Tomatoes, chopped — 2
- Garlic cloves, minced — 2
- Vegetable oil — 2 tbsp (30 ml)
- Water or vegetable stock — 900 ml (3.5 cups)
- Salt, or to taste — 1 tsp (5 ml)
- Chili powder (optional) — 1/2 tsp (2.5 ml)
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