Soups
Soupe de Gombo
Ingredients
- - 300g (10 oz) fresh okra, sliced
- - 200g (7 oz) beef or goat meat, cut into small pieces
- - 1 onion, chopped
- - 1 tomato, chopped
- - 2 tbsp vegetable oil
- - 1 litre (4 cups) water or stock
- - 1 tsp salt, or to taste
- - 1/2 tsp black pepper
- - 1/4 tsp chilli powder (optional)
Method
- Heat the oil in a pot and brown the meat pieces on all sides, about 5-6 minutes.
- Add the onion and cook until softened, then stir in the tomato and cook for 2-3 minutes.
- Pour in the water or stock and bring to a boil, then reduce heat and simmer covered for 25 minutes until the meat is tender.
- Add the sliced okra, salt, pepper and chilli powder (if using), and simmer uncovered for 8-10 minutes until the okra is tender but the soup remains light and brothy.
- Ladle into bowls and serve hot.
Introduction: A lighter, brothy cousin to the thicker okra sauce served with boule, this soup version is common in the rainy season when fresh okra is abundant across southern Chad.
Cultural Background: A lighter, brothy cousin to the thicker okra sauce served with boule, this soup version is common in the rainy season when fresh okra is abundant across southern Chad. It is often eaten on its own as a starter or light meal.
Tips: For a lighter soup rather than a thick sauce, avoid over-stirring the okra, which releases more of its natural thickening mucilage.
Variations: Dried fish can be added alongside or instead of meat for a traditional variation. Leafy greens such as spinach can be stirred in during the last few minutes of cooking. Omit the meat, use vegetable stock, and add extra okra and tomato for body.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
Nutrition: Approx. 180 kcal, 15g protein, 8g carbohydrate, 10g fat per serving (based on 4 servings).
FAQs
Q: How do I keep the soup from becoming too slimy?
A: Simmer gently and avoid excessive stirring once the okra is added; a light touch keeps the texture more brothy than gelatinous.
Q: Can I use frozen okra?
A: Yes, frozen sliced okra works well and can be added directly without thawing.