Soups
Okra Soup (Sauce Gombo)
Ingredients
- 500 g (1.1 lb) fresh okra, chopped
- 300 g (10 oz) smoked fish or beef, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1 chili pepper
- 2 tbsp palm oil
- 500 ml (2 cups) water
- Salt, to taste
Method
- Brown the meat or fish with onion and garlic in palm oil.
- Add tomato and chili, cook 5 minutes.
- Stir in the chopped okra and water.
- Simmer uncovered for 15-20 minutes, stirring frequently, until the soup thickens and turns glossy.
- Season with salt and serve hot with attieke or foutou.
Introduction: A silky, slightly mucilaginous soup built from fresh okra, a staple across Ivorian households and typically eaten with attieke or foutou to soak up its texture.
Cultural Background: A silky, slightly mucilaginous soup built from fresh okra, a staple across Ivorian households and typically eaten with attieke or foutou to soak up its texture.
Tips: Frequent stirring helps release okra's natural thickening quality evenly. Chop okra finely for a smoother, more traditional texture.
Variations: Add crab or shrimp alongside the meat for a coastal Ivorian variation.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring to restore the silky texture.
Nutrition: Approx. per serving: 280 kcal, 20 g protein, 10 g carbohydrate, 18 g fat
FAQs:
Q: Why is the soup slightly sticky?
A: Okra naturally releases a mucilaginous texture when cooked, which is a signature and expected quality of this soup.
Q: Can I reduce the stickiness?
A: Cooking okra briefly at high heat before simmering, or adding a splash of lime juice, can reduce the sliminess slightly.
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