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Sauce Gombos Burkinabé (Burkinabe Okra Sauce)
Sauce Gombos Burkinabé (Burkinabe Okra Sauce) is a traditional Burkinabe recipe (from Burkina Faso) for a classic stew of okra in a vegetable oil and chilli base flavoured with fermented locust bean paste. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Burkinabe Okra Sauce (Sauce Gombos Burkinabé).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6–8
Rating: 
Tags : Chilli RecipesVegetarian RecipesVegetable RecipesBurkina-faso Recipes
This sauce, when served with
Tô yields what is known as Burkina Faso's national dish,
Le Tô Sauce Gombos.
Ingredients:
20 okra pods
1 dessert spoon
soumbala (this is fermented dawadawa or locust bean paste also known as iru)
3 medium onions, thinly sliced
100ml vegetable oil
1 habanero chilli
salt, to taste
Method:
Combine the sliced onion and soumbala in a mortar and pound to a brown paste.
Wash the okra, trim off the ends and crush them in a mortar. Combine the mashed okra in a pan with the onion paste and bring to a simmer. Cook for 5 minutes then take off the heat.
Heat the vegetable oil in a large pot then stir in the simmered okra mixture. Fry briskly for 20 minutes, stirring occasionally to prevent the okra from sticking to the base of the pot. About half way through the cooking time add the whole habanero chilli and season to taste.
Immediately before serving mash the habanero chilli into the okra sauce. Serve hot, accompanied by Tô.
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