Combo sauce , or okra sauce , is a traditional recipe very widespread in several countries of Central and West Africa, notably in the Central African Republic, Cameroon, Gabon and the Democratic Republic of Congo. It is a rich stew made from okra (or Okra), often accompanied by meat, fish or seafood, and served with starchy foods such as cassava or plantain. That evening I cooked it with mackerel.
Ingredients
Preparation
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Preparing the smoked fish: If using smoked fish, soak it in hot water for about 10 minutes to rehydrate it, then remove the bones and set aside.
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Brown the vegetables: In a saucepan, heat the oil over medium heat. Add the onion and fry until translucent. Add the crushed garlic and sauté for about 1 minute, until fragrant.
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Add the tomatoes and okra: Stir the diced tomatoes into the pot and cook until they break down into a sauce. Next, add the okra slices and stir well to coat them with the sauce. Let cook for 5 to 7 minutes.
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Add the fish: Return the smoked fish to the pan. Pour in the water, add the stock cube and the whole pepper. Bring to the boil, then reduce the heat and simmer, covered, over low heat for 20 to 30 minutes. If you want a richer sauce, you can add peanut paste and mix until well incorporated.
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Seasoning: Season with salt and pepper to taste. Remove the chili if you don't want the sauce to be too spicy.
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Serving: Combo sauce is traditionally served with boiled cassava, foufou, or fried plantains.
Note
If you prefer a thicker sauce, cook longer so the okra releases more mucilage. You can also add shrimp or a whole fish to the sauce for a richer seafood version.
You can also make this Gumbo with beef or chicken: in this case, first brown the meat in pieces in a little oil to brown it, then add it to the sauce while it cooks.
African Okra Sauce, okra recipe,
