Sauce Djoumgblé

What we know so far

Djoumgblé is dried okra pounded to a powder, and sauce djoumgblé is the Baoulé sauce made from it, a dry-season cousin of the fresh okra sauce with a deeper, smokier taste: smoked fish, smoked meat, crabs or snails simmered with whole tomato, onion and chilli which are lifted out and crushed back in, red palm oil and cablet (jute) leaves added, and then the okra powder, slaked in a little cold sauce with a pinch of potash so it does not lump, stirred in to thicken and draw. It is eaten with foutou, rice or tô in the centre of Côte d'Ivoire, and Baoulé cooks serve it in a tureen beside a shaped mound of rice.

The draft was written from 2 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
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3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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