Nigerien Soupe de Gombo
The Quirky Foodster Team
Ingredients
- Fresh okra, sliced — 300 g (10.5 oz)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Garlic, minced — 1 clove
- Chilli, chopped — 1
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 960 ml (32 fl oz)
- Salt — to taste
Method
- Heat the oil in a pot and sauté the onion and garlic until softened.
- Add the chopped tomatoes and cook for 5 minutes until broken down.
- Add the water and bouillon cube, then bring to a boil.
- Add the sliced okra and chilli, and simmer for 12–15 minutes until the okra is tender and the soup has a light, slightly silky texture.
- Season with salt and serve hot.
Introduction: A lighter, brothy okra soup seasoned simply with onion, tomato and chilli, distinct from the thicker sauce version served over tô.
Cultural Background: While thick okra sauce is served alongside tô, this thinner soup version is made when a lighter, more broth-like dish is wanted, often for a simple family lunch on its own.
Tips: Slice the okra evenly so it cooks at the same rate throughout the pot. Simmer gently rather than boiling hard to keep the texture smooth rather than mushy.
Variations: Add small pieces of dried fish for extra savoury depth. Stir in a spoonful of peanut butter for a richer, nuttier version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: Is this the same as the sauce served with tô?
A: It's a lighter, more broth-like version meant to be eaten on its own rather than as a thick accompaniment.
Q: Can I use frozen okra?
A: Yes, thaw and slice before adding to the pot.
- Fresh okra, sliced — 300 g (10.5 oz)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Garlic, minced — 1 clove
- Chilli, chopped — 1
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 960 ml (32 fl oz)
- Salt — to taste
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