Gombo Sauce

"You put this in a bowl. And then you put your fufu, and then you can use your hands, or knives, or forks… But usually in Africa we say: to eat better, to take your time to eat, use your own hands. That’s what we usually say."


  • Okra, chopped or finely grated
  • Green onions, ginger & garlic, blended together
  • Black pepper
  • Beef bouillon
  • Trona (or baking soda)
  • Shrimp
  • Palm oil
  • Smoked fish
  • Chopped onions
  • Chopped green onion
  • Stew beef, cut in small cubes (optional)


1.  Add water into a pan. Add a piece of the trona (or use baking soda as a substitute). Crush the rock, then heat the pot on the stove. 

"Nous vulons garde la coleur du gombo. Pour garde cette meme couleur du gombo chez nous aux pays nous utiliser quelque chose que nous appelons (l'atrona) c'est come un pierre, mais c'est naturel."  

2.  When the water is about to boil, add the okra. Cook for about ten minutes, stirring constantly and adding more water if necessary. When it becomes creamy, cover and remove from the heat.  

3.  Heat palm oil in a frying pan. When the oil is hot, fry the smoked fish and shrimp (and the optional beef). Add the blended green onions, ginger and garlic. Cook for 2-5 minutes.

4.  Add enough water to cover the fried ingredients. Cover the pan and simmer for 10-15 minutes until it becomes a sauce. 

5.  Add the chopped onion and green onion to the pan. "Vegetables, when they're being cooked, if they're cooked all the way they don't have much nutrients as if they were raw. So, she's gonna cook it halfway so they still have as much nutrients as if they were raw." Add beef bouillon. 

6.  Combine the sauce with the pot of okra. Serve with rice, fufu or ugali. 

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