About
Sauce Gombo is one of those dishes that doesn’t apologize for what it is. Thick, earthy, a little slick, a little wild — the kind of sauce that clings to your fingers and reminds you that food isn’t supposed to be delicate. In the Central African Republic, this is comfort. This is home. A pot of okra stewed down with tomatoes, onions, maybe a handful of meat if the day’s been good, maybe a spoon of peanut butter if the cook wants to take the edges off.
Okra does the heavy lifting here. It thickens the sauce into something almost primal — velvety, sticky, unmistakably real. Pair it with cassava, rice, or fufu and suddenly you’ve got a meal that hits you right in the ribcage. Honest food. Food that fills you up and keeps you moving.
Central African cooking isn’t about flourish; it’s about survival, ingenuity, and making the most out of what grows close to the ground. Okra, peanuts, cassava — these aren’t trends, they’re lifelines. They show up again and again because they’ve always been there, growing through the heat, the rain, and the chaos.
But the real magic of Sauce Gombo happens outside the pot. It happens when the family crowds around one bowl, when hands tear off pieces of fufu, when stories spill out as easily as laughter. This isn’t restaurant food — it’s communal food. Food that carries memory, routine, and the weight of everyday life.
Eat it, and you’re not just tasting okra and spices. You’re tasting the Central African Republic — its resourcefulness, its warmth, its ability to carve joy out of the simplest ingredients. A dish that grounds you, humbles you, and, for a moment, makes the world feel a little more human.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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INGREDIENTS
1 lb (450 g) fresh okra, sliced
1 lb beef, cubed
500g fish of your choice
150g dried or smoked fish
1 large onion, chopped
2 medium tomatoes, chopped
2-3 cloves garlic, minced
1 tbsp palm oil or vegetable oil
4 cups water or broth
Salt and black pepper to taste
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Instructions
Prepare the Meat:
In a large pot, heat the oil over medium heat. Add the meat and cook until browned on all sides.
Cook the Vegetables:
Add the onions and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the tomatoes and cook until they start to break down and become saucy, another 5 minutes.
Add the Okra:
Stir in the sliced okra and cook for 2-3 minutes, letting it soften slightly.
Combine Ingredients:
Add the water or broth. Stir well to combine and bring the mixture to a simmer. After 5 minutes, add in the dried fish.
Simmer:
Let the sauce simmer for 20-30 minutes, stirring occasionally, until the okra is tender and the sauce has thickened. Add salt and pepper to taste. 5 minutes before finishing, add in your fish. Cover and let stand.
Serve:
Serve hot with rice, cassava, or fufu for a complete meal.
