Sauce Gombo by @niangcook

≈ 1h35

4 servings

🥕

300 g

Okra

🥩

400 g

Beef

🫗

150 ml

Palm oil

🧅

1

Onion

🧄

2 cloves

Garlic

🌶️

1

Fresh chili pepper

🍅

2

Fresh tomato

🧂

3 g

Salt

⚫

1 g

Pepper

50 g

Pagne

🦐

200 g

Shrimp

🍲

1

Bouillon cube

💧

1.5 l

Water

  1. Wash

    Wash the fresh okra and trim off the stem ends.

  2. Chop

    Finely chop the fresh okra to help it release its natural thickening texture.

  3. Peel

    Peel and finely chop the onion and garlic clove.

  4. Dice

    Dice the fresh tomato and finely chop the fresh chili pepper.

  5. Cut

    Cut the beef shoulder or brisket into bite-size pieces.

  6. Heat

    Heat all of the palm oil in a large pot over medium heat.

  7. Add

    Add the chopped onion and sauté it for about 3 minutes until softened.

  8. Add

    Add the garlic clove and fresh chili pepper, then stir for 1 minute.

  9. Add

    Add the beef shoulder or brisket and brown it for 5 minutes, stirring regularly.

  10. Stir

    Stir in the diced fresh tomato and cook for 5 minutes until it begins to break down.

  11. Pour

    Pour in 1.5 l of water and add the bouillon cube if using.

  12. Simmer

    Cover the pot and simmer the beef for about 45 minutes until nearly tender.

  13. Add

    Add the chopped fresh okra and stir it thoroughly into the simmering sauce.

  14. Simmer

    Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens.

  15. Add

    Add the pagne and shrimp, then simmer for 5 minutes until the shrimp are cooked through.

  16. Season

    Season the sauce with salt and black pepper, then stir until evenly combined.

  17. Serve

    Remove the pot from the heat and serve the hot sauce in a serving bowl.

Sauce Gombo by @niangcook

≈ 1h35

4 servings

🥕

300 g

Okra

🥩

400 g

Beef

🫗

150 ml

Palm oil

🧅

1

Onion

🧄

2 cloves

Garlic

🌶️

1

Fresh chili pepper

🍅

2

Fresh tomato

🧂

3 g

Salt

⚫

1 g

Pepper

50 g

Pagne

🦐

200 g

Shrimp

🍲

1

Bouillon cube

💧

1.5 l

Water

Preparation Steps

  1. Step 1/17

    Wash the fresh okra and trim off the stem ends.

    🥕fresh okra
    🔪chef's knife
    🪵cutting board

  2. Step 2/17

    Finely chop the fresh okra to help it release its natural thickening texture.

    🥕fresh okra
    🔪chef's knife
    🪵cutting board

  3. Step 3/17

    Peel and finely chop the onion and garlic clove.

    🧅onion
    🧄garlic clove
    🔪chef's knife
    🪵cutting board

  4. Step 4/17

    Dice the fresh tomato and finely chop the fresh chili pepper.

    🍅fresh tomato
    🌶️fresh chili pepper
    🔪chef's knife
    🪵cutting board

  5. Step 5/17

    Cut the beef shoulder or brisket into bite-size pieces.

    🥩beef shoulder or brisket
    🔪chef's knife
    🪵cutting board

  6. Step 6/17

    Heat all of the palm oil in a large pot over medium heat.

    🫗palm oil
    🥄wooden spoon

  7. Step 7/17

    Add the chopped onion and sauté it for about 3 minutes until softened.

    🧅onion
    🥄wooden spoon

  8. Step 8/17

    Add the garlic clove and fresh chili pepper, then stir for 1 minute.

    🧄garlic clove
    🌶️fresh chili pepper
    🥄wooden spoon

  9. Step 9/17

    Add the beef shoulder or brisket and brown it for 5 minutes, stirring regularly.

    🥩beef shoulder or brisket
    🥄wooden spoon

  10. Step 10/17

    Stir in the diced fresh tomato and cook for 5 minutes until it begins to break down.

    🍅fresh tomato
    🥄wooden spoon

  11. Step 11/17

    Pour in 1.5 l of water and add the bouillon cube if using.

    💧water
    🍲bouillon cube
    🥛measuring jug
    🥄wooden spoon

  12. Step 12/17

    Cover the pot and simmer the beef for about 45 minutes until nearly tender.

    🥩beef shoulder or brisket
    🥄wooden spoon

  13. Step 13/17

    Add the chopped fresh okra and stir it thoroughly into the simmering sauce.

    🥕fresh okra
    🥄wooden spoon

  14. Step 14/17

    Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens.

    🥕fresh okra
    🥄wooden spoon

  15. Step 15/17

    Add the pagne and shrimp, then simmer for 5 minutes until the shrimp are cooked through.

    pagne
    🦐shrimp
    🥄wooden spoon

  16. Step 16/17

    Season the sauce with salt and black pepper, then stir until evenly combined.

    🧂salt
    ⚫black pepper
    🥄measuring spoon
    🥄wooden spoon

  17. Step 17/17

    Remove the pot from the heat and serve the hot sauce in a serving bowl.

    🥣serving bowl
    🥄wooden spoon

Composition

Ingredients

Types

Oils, Vegetables, Spices, Seasonings, Fish and Seafood, Liquids

Ingredients

Okra, Beef, Palm oil, Onion, Garlic, Fresh chili pepper, Fresh tomato, Salt, Pepper, Pagne, Shrimp, Bouillon cube, Water

Notes

Okra (fresh), Beef (shoulder or brisket), Salt (to taste), Pepper (to taste), Pagne (dried smoked fish), Bouillon cube (optional)

Allergens

Crustaceans, Shellfish

Dietetics

Dietary regimen

Low-carb

Calories

530 kcal

Macro nutrients

Protein: 33g, Fat: 37g, Carbohydrates: 16g, Fiber: 5g, Sugars: 6g

Nutritional Information

Minerals

Iron: 5.1mg, Potassium: 730mg, Calcium: 125mg, Sodium: 780mg, Zinc: 6.2mg

Vitamins

Vitamin C: 37mg, Vitamin A: 190µg, Vitamin B12: 2.6µg, Folate: 95µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring jug, measuring spoon, serving bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Family meal, Weekend lunch, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African, African

Geographic

to inform

Various

Aspect

Texture

Silky, Tender, Juicy, Thick, Slippery

Flavors

Savory, Rich, Umami, Spicy, Earthy, Tomatoey

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours,Discard if held in hot conditions), fridge : 3 days (Cool within 2 hours,Store in an airtight container,Keep at or below 4°C / 40°F,Reheat until piping hot), freezer : 2 months (Freeze in airtight portions,Cool completely before freezing,Thaw overnight in the refrigerator,Texture may become softer after thawing)