Gombo Sauce

Gombo Sauce Recipe from Cameroon | Ingredients: onions, palm oil, salt

Region / culture: Cameroon | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Gombo Sauce, also known as Okra Sauce, is a traditional dish from Central Africa that is loved for its rich flavors and unique texture. This sauce is typically made with okra, Keleng keleng leaves, groundnuts, onions, red palm oil, and chili, creating a delicious and hearty dish that is perfect for any occasion.

History

Gombo Sauce has been a staple in Central African cuisine for centuries, with each region adding its own twist to the recipe. The use of okra and groundnuts in the sauce is a nod to the region's agricultural heritage, as these ingredients are commonly grown in the area. The addition of Keleng keleng leaves adds a unique flavor and texture to the dish, making it a favorite among locals and visitors alike.

Ingredients

30 okra
2 bunches of Keleng keleng leaves
100 g of crushed groundnuts
2 onions
red palm oil
salt, pepper, and chili to taste

How to prepare

First stage:
Finely chop the okra.
Dice the onions.
Clean the sheets of keleng keleng.
Second stage:
Sauté the onions in red palm oil.
Add the paste of crushed groundnuts and water.
Stir regularly to prevent sticking.
Add the okra and the sheets.
Season with salt, pepper, and chili to taste.
Let simmer for 20 minutes.
Third stage:
Bring slightly salted water to a boil.
Add the cornstarch and mix vigorously to obtain the desired consistency.
Alternatives: Add a few pieces of fish or dried beef.

Variations

Add pieces of fish or dried beef for added protein and flavor.
Substitute Keleng keleng leaves with spinach or collard greens for a different taste.
Use peanut butter instead of crushed groundnuts for a creamier texture.

Cooking Tips & Tricks

Make sure to finely chop the okra to ensure a smooth texture in the sauce.

- Sautéing the onions in red palm oil adds a rich flavor to the dish.

- Stir the sauce regularly to prevent sticking and ensure even cooking.

- Season the sauce with salt, pepper, and chili to taste, adjusting the spice level to suit your preferences.

- Let the sauce simmer for at least 20 minutes to allow the flavors to meld together.

Serving Suggestions

Gombo Sauce is traditionally served with rice, fufu, or plantains. It can also be enjoyed with cassava or yams for a complete and filling meal.

Cooking Techniques

Sauté the onions in red palm oil until translucent.

- Add the groundnut paste and water to create a thick sauce.

- Simmer the sauce with the okra and Keleng keleng leaves until tender.

- Thicken the sauce with cornstarch for the desired consistency.

Ingredient Substitutions

Use vegetable oil instead of red palm oil.

- Substitute okra with zucchini or green beans.

- Use almond butter instead of groundnuts.

Make Ahead Tips

Gombo Sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the sauce on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Gombo Sauce in a large bowl with a side of rice or fufu. Garnish with chopped cilantro or parsley for a pop of color.

Pairing Recommendations

Pair Gombo Sauce with a crisp white wine or a cold beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftover Gombo Sauce in an airtight container in the refrigerator for up to 3 days. Reheat the sauce on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

- Approximately 200 calories per serving

Carbohydrates

- Okra: 7g of carbohydrates per 100g

- Keleng keleng leaves: 3g of carbohydrates per 100g

- Onions: 9g of carbohydrates per 100g

- Groundnuts: 16g of carbohydrates per 100g

- Cornstarch: 91g of carbohydrates per 100g

Fats

- Red palm oil: 100g of fat per 100g

Proteins

- Groundnuts: 25g of protein per 100g

Vitamins and minerals

Okra: Rich in Vitamin C, Vitamin K, and folate

- Keleng keleng leaves: Good source of Vitamin A and Vitamin C

- Groundnuts: High in Vitamin E, magnesium, and phosphorus

Alergens

Groundnuts: May contain allergens for those with nut allergies

Summary

Gombo Sauce is a nutritious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying meal that can be enjoyed on its own or paired with rice or fufu.

Summary

Gombo Sauce is a flavorful and nutritious dish that is perfect for any occasion. With its rich flavors and hearty ingredients, this sauce is sure to become a favorite in your household. Enjoy it with rice, fufu, or plantains for a complete and satisfying meal.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Gombo Sauce. It was tucked away in an old cookbook that I stumbled upon while cleaning out my attic. The pages were yellowed with age and the ink was faded, but the words describing this mysterious sauce were still clear as day.

As I read through the recipe, I couldn't help but wonder about its origins. Where did it come from? Who had passed it down through the generations? And most importantly, what did it taste like?

I decided then and there that I had to make this Gombo Sauce and discover the answers to my questions. I gathered all the ingredients listed in the recipe - okra, tomatoes, onions, bell peppers, and a secret blend of spices - and set to work in my kitchen.

As I chopped and sautéed and stirred, the aroma of the sauce filled my home, making my mouth water in anticipation. I couldn't wait to taste the end result, to see if it lived up to the mystery and intrigue surrounding it.

Finally, after hours of simmering on the stove, the Gombo Sauce was ready. I dipped a spoon into the pot and brought it to my lips, savoring the first taste of this elusive recipe.

The flavors exploded on my tongue, a perfect blend of tangy tomatoes, earthy okra, and savory spices. It was like nothing I had ever tasted before, a culinary masterpiece that transported me to another time and place.

I closed my eyes and savored each bite, relishing the memories that this sauce brought to mind. I imagined a bustling kitchen filled with laughter and chatter, generations of women passing down their cooking secrets with each stir of the pot.

As I finished my meal, I knew that this Gombo Sauce would become a staple in my own recipe collection. It was too delicious, too special, to keep to myself. I had to share it with my loved ones, to pass on the tradition and history that had been hidden in that old cookbook for so long.

And so, I began to make the Gombo Sauce for family gatherings, for dinner parties, for any occasion that called for a taste of something truly extraordinary. Each time I served it, I would recount the story of how I had discovered the recipe and the journey I had taken to bring it to life.

My grandchildren would listen with wide eyes and open mouths, amazed by the tale of their grandmother's culinary adventures. They would beg for the recipe, eager to try their hand at making the Gombo Sauce themselves.

And so, the tradition continued, the Gombo Sauce recipe passed down through the generations just like the countless others that had found their way into my collection. I knew that this sauce would always hold a special place in our family's hearts, a reminder of the power of curiosity and the joy of discovering something new and delicious.

As I sit here now, reflecting on that fateful day in my attic when I found the recipe for Gombo Sauce, I am filled with a sense of gratitude. Gratitude for the unknown cook who had written it down so many years ago, for the chance to bring it back to life, and for the memories that it has created for me and my family.

I may never know the true origins of the Gombo Sauce, but that doesn't matter. What matters is the joy and love that it has brought into my life, and the legacy that it will leave behind for generations to come. And for that, I am forever grateful.