Entree: Burkina Faso – Southern Culinary Region – Sauce Gombo (Okra-based stew cooked with tomatoes, onions, and smoked fish or meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) palm oil (or peanut oil)
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 large onion, finely chopped (about 8 oz (225 g))
- 3 garlic cloves, minced
- 1 hot pepper (Scotch bonnet or habanero), seeded and finely chopped (adjust to taste)
- 2 cups (480 g) fresh tomatoes, chopped or 1 14 oz (400 g) can chopped tomatoes
- 2 tbsp (30 g) tomato paste
- 12 oz (340 g) fresh okra, trimmed and sliced into 1/4-inch (6 mm) rounds
- 8 oz (225 g) smoked fish, boned and flaked (e.g., smoked mackerel or catfish)
- 2 cups (480 ml) beef or water-based stock
- 1 tsp (5 g) bouillon powder or 1 cube (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 lime or lemon, cut into wedges for serving (optional)

Show original ingredient measurements

- 3 tbsp (45 ml) palm oil (or peanut oil)
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 1 hot pepper (Scotch bonnet or habanero), seeded and finely chopped (adjust to taste)
- 2 cups (480 g) fresh tomatoes, chopped or 1 14 oz (400 g) can chopped tomatoes
- 2 tbsp (30 g) tomato paste
- 12 oz (340 g) fresh okra, trimmed and sliced into 1/4-inch (6 mm) rounds
- 8 oz (225 g) smoked fish, boned and flaked (e.g., smoked mackerel or catfish)
- 2 cups (480 ml) beef or water-based stock
- 1 tsp (5 g) bouillon powder or 1 cube (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 lime or lemon, cut into wedges for serving (optional)

Instructions

1. Heat the palm oil in a heavy pot over medium-high heat. Brown the beef cubes on all sides, working in batches if necessary, then remove and set aside.
2. In the same pot, reduce heat to medium and sauté the chopped onion until soft and translucent, about 5–7 minutes. Add the garlic and chopped hot pepper and cook 1 minute more.
3. Stir in the chopped tomatoes and tomato paste; cook 3–4 minutes until the tomatoes begin to break down. Return the browned beef to the pot and add the stock and bouillon if using. Bring to a boil, then reduce heat and simmer, covered, 35–45 minutes until the beef is nearly tender.
4. Add the sliced okra and flaked smoked fish to the pot, stirring gently to combine. Simmer uncovered 10–15 minutes more, stirring occasionally, until the okra releases its thickening juices and the sauce is glossy and slightly thickened.
5. Taste and adjust seasoning with salt and pepper. Stir in chopped cilantro or parsley just before serving.
6. Serve hot alongside steamed white rice, millet tô, or boiled yams with lime or lemon wedges on the side.