Click on the image, above to submit to Pinterest.

Dongo-Dongo Gabonnaise

Dongo-Dongo Gabonnaise is a traditional Gabonnaise recipe for a classic stew of dried and smoked fish in an onion and hot chilli base flavoured with Maggi cubes and thickened with okra. The full recipe is presented here and I hope you enjoy this classic Gabonnaise version of: Dongo-Dongo Gabonnaise.

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesVegetable RecipesGabon Recipes


Ingredients:

2 onions, finely chopped
2 hot chillies (typically Scotch bonnets), finely chopped
25 okra pods, trimmed and finely chopped
2 garlic cloves, minced
2 Maggi cubes (or fish bouillon cubes)
500g smoked and dried fish, rinsed and broken into pieces
salt, to taste
oil for frying

Method:

Add about 4 tbsp oil to a large pot. Add the onions and garlic and fry for about 4 minutes, or until just soft.

Add the fish pieces and pour in enough water to cover. Bring to a boil, reduce to a simmer then cover the pot and cook for 20 minutes. At this point, crumble in the bouillon cubes and add the okra and chillies. Top up the water until all the ingredients are just covered.

Cover and continue cooking over low heat until the fish and okra are tender and the sauce is thick (about 30 minutes). Serve hot with fufu.