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Okra and Fish Stew
Dongo-Dongo
A flavorful and hearty stew where okra (gombo) is the star, simmered with fish, tomatoes, and onions to create a rich, slightly viscous sauce. It's a comforting dish often served with a starchy side.
ð§ ææ
- 1 lb Okra(fresh, sliced)
- 1 lb Fish fillets(such as tilapia or catfish, cut into chunks)
- 150 g Smoked or dried fish(optional, for added depth of flavor)
- 1 large Onion(chopped)
- 2 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 tbsp Palm oil or vegetable oil
- 4 cups Water or fish broth
- to taste Salt
- to taste Black pepper
- 1 optional Maggi bouillon cube
- 1/4 tsp Baking soda(optional, to help thicken)
ðšâð³ äœãæ¹
- 1
If using smoked or dried fish, rehydrate it by soaking in warm water for about 15-20 minutes, then rinse and set aside.
- 2
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and chopped tomatoes. Cook for another 5 minutes, stirring occasionally, until tomatoes begin to break down.
- 4
Stir in the sliced okra and cook for 2-3 minutes, allowing it to soften slightly.
- 5
Add the fresh fish chunks, rehydrated smoked/dried fish (if using), water or broth, salt, pepper, and the Maggi bouillon cube (if using). If using baking soda, stir it in now.
- 6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 40-50 minutes, or until the okra is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- 7
Taste and adjust seasoning as needed. The stew should have a rich, slightly viscous texture from the okra.
- 8
Serve hot with rice, fufu, or chikwangue.
ð¡ ããã®ã³ã
- âDon't overcook the okra, as it can become mushy.
- âThe addition of smoked fish adds a significant depth of flavor.
- âIf you prefer a thicker stew, you can add a little more okra or a pinch of baking soda.
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- Add cubes of beef or goat meat along with the fish.
- Incorporate other vegetables like spinach or bell peppers.