Chef-tested recipe
Sauce gombo is a classic accompaniment to tô in Burkina Faso, thickened naturally by chopped okra. Soumbala adds fermented savoury depth. Across households it may include tomato, dried fish or other seasonings; this version u
Recipe at a glance
- Servings
- 6 portions
- Cuisine
- Burkinabè
- Course
- Sauce
- Cooking Method
- Slow vegetable simmering
- Best Served With
- Firm sorghum tô, cooked millet or steamed rice.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 600 g fresh okra, washed, trimmed and finely sliced
- 260 g ripe tomato, chopped
- 200 g onion, finely diced
- 25 g food-grade soumbala (fermented locust bean), crumbled
- 20 g garlic, minced
- 15 ml neutral oil or food-grade unrefined shea butter
- 900 ml water or unsalted vegetable stock, adjusted as needed
- 12 g fresh chilli, sliced, optional
- 5 g fine salt, adjusted after tasting paid link
- 2 g black pepper
- 30 g finely ground properly processed dried fish, optional
Method
Prepare the okra. Wash and dry the okra; trim hard stems and slice thinly. Finely chopped okra gives a more naturally thickened sauce.
Sweat aromatics. Warm oil in a saucepan over medium heat. Add onion and cook for 6 minutes until softened, then garlic for 1 minute.
Develop the base. Add tomato and optional chilli and cook for 6–8 minutes until the tomato breaks down.
Simmer okra. Add water or stock and bring to a gentle boil. Stir in okra and cook uncovered for 15–20 minutes, stirring often, until tender and naturally viscous.
Season with soumbala. Stir in crumbled food-grade soumbala and optional dried fish, and simmer a further 8 minutes. Taste before adding salt because fermented seasonings can be salty.
Serve. Adjust with hot water for a spoonable sauce that still clings to tô. Serve hot beside the porridge.
Beginner Technique Notes
- Okra mucilage is desirable here because it helps the sauce adhere to tô.
- Soumbala has a pronounced savoury aroma; add conservatively and increase to taste.
- Use only culinary-grade shea butter if substituting for oil, not cosmetic products.
Substitutions and Variations
- Frozen sliced okra is convenient; add directly from frozen and cook until completely hot.
- Omit dried fish for a plant-based adaptation and use vegetable stock.
- Increase chopped greens for a different regional vegetable sauce.
Storage and Food Safety
Cool in shallow containers and refrigerate within 2 hours at 4°C or below. Use within 2 days, reheating to at least 75°C before serving.
Serving Suggestions
Firm sorghum tô, cooked millet or steamed rice.
Allergen Notes
Fish if dried fish is used. Check fermented seasonings and stocks for allergens and cross-contact.
