Poisson Fumé aux Gombos (Smoked Fish with Okra) is a traditional Cameroonian recipe for a classic dish of smoked fish in an okra sauce. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Smoked Fish with Okra (Poisson Fumé aux Gombos).
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Ingredients:
4 smoked fish
4 okra, stem end removed and thinly sliced
1 onion
1 hot chilli
1 tbsp tomato purée
3 tbsp red palm oil
salt, to taste
Method:
Wash the fish thoroughly and remove the skins. Break the fish into pieces and remove as many of the bones as possible.
Crush the chilli in a mortar.
Place the smoked fish in a pan and add 500ml water. Add the chilli and salt and cook for 30 minutes.
Heat the palm oil in a pan, add the onion and fry for about 5 minutes or until completely soft. At this point stir in the tomato purée and fry, stirring constantly, for 2 minutes.
Add the fish mixture and then the okra. Continue cooking the mixture for 20 minutes over low heat, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
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