Lunches
Gozo à la Sauce Gombo (Cassava Dough with Okra Sauce)
Ingredients
- - 500 g (1 lb) cassava flour (gari or fufu flour)
- - 750 ml (3 cups) water, divided
- - 300 g (2 cups) okra, thinly sliced
- - 2 tbsp palm oil
- - 1 onion, chopped
- - 1 tomato, chopped
- - 200 g (7 oz) diced beef or smoked fish
- - 1 tsp salt, or to taste
- - 1/2 tsp ground crayfish or dried shrimp (optional)
Method
- For the gozo: bring 500ml of the water to a boil in a large pot.
- Gradually sprinkle in the cassava flour while stirring vigorously with a wooden spatula.
- Continue stirring and folding for 8-10 minutes until the dough is smooth, elastic and pulls away from the pot sides. Set aside, covered.
- For the sauce: heat palm oil in a saucepan and sauté the onion until soft.
- Add the tomato and cook for 3 minutes, then add the beef or fish and brown lightly.
- Pour in the remaining 250ml water, add the salt and crayfish if using, and simmer for 15 minutes.
- Add the sliced okra and simmer for a further 8-10 minutes until the sauce is glossy and slightly thickened.
- Serve the warm gozo alongside the okra sauce for scooping.
Introduction: Gozo is a smooth, stretchy cassava dough that serves as the everyday starch at Central African lunch tables, eaten by hand and used to scoop up sauces.
Cultural Background: Gozo is a smooth, stretchy cassava dough that serves as the everyday starch at Central African lunch tables, eaten by hand and used to scoop up sauces. Paired here with a glossy okra sauce, this combination is one of the most common midday meals throughout the country.
Tips: Keep stirring the gozo constantly and vigorously; this is what develops its signature smooth, stretchy texture.
Variations: Add dried fish flakes to the okra sauce for extra umami, or substitute beef with chicken. Replace meat/fish with mushrooms and use vegetable stock for a vegan version.
Storage: Store gozo and sauce separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat the gozo with a splash of water over low heat, stirring; reheat the sauce gently on the stovetop.
Nutrition: Per serving (approx.): 410 kcal, 15g protein, 58g carbohydrate, 13g fat, 4g fibre.
FAQs:
Q: Can I make gozo without cassava flour?
A: Fufu flour blends (cassava-based) are the closest substitute; plain wheat flour will not give the same texture.
Q: Is okra sauce naturally thick or slimy?
A: Okra releases a natural thickening mucilage as it cooks, which is characteristic and desirable in this dish.