Sauce Gombo Burkinabè

What we know so far

Sauce gombo is the sauce that goes on tô in most Burkinabè homes most days: fresh okra pounded and simmered with a paste of onion and soumbala (fermented néré seed) until it is thick, green and slippery, with a chilli dropped in near the end. That slipperiness is the point; foreign visitors struggle with it and Burkinabè cooks prize it. The plain village version is vegetable oil, onion, soumbala, okra and chilli. Town versions add tomato, red palm oil, a piece of fish or smoked fish, and a pinch of potash to cut the acidity.

The draft was written from 3 published sources and holds 7 ingredients and 7 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.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting