Waiting for a cook

Sauce Gombo

Côte d'Ivoire

What we know so far

Sauce gombo, called sauce kôpê in the south, is the okra sauce of Côte d'Ivoire: fresh okra cut or grated and cooked until it runs thick and stretchy, in a base of palm oil, smoked fish, meat, crab and dried shrimp. It is the classic partner to placali (fermented cassava paste), and also eaten with gari, attiéké, foutou or rice. Almost every West African country has an okra sauce; the Ivorian one is marked by red palm oil, smoked cow skin (kplo) and a spoon of potash to bring out the slip.

The draft was written from 3 published sources and holds 15 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
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

Waiting for a cook

Sauce Gombo

Côte d'Ivoire

What we know so far

The draft was written from 3 published sources and holds 15 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
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