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Soupe Gombo au Boeuf
A hearty and flavorful okra and beef soup, a staple in Guinean cuisine, known for its rich texture and savory taste.
🧂 Składniki
- 500 g Beef(stewing cuts, cubed)
- 500 g Okra(fresh or frozen, trimmed and sliced)
- 2 medium Onions(chopped)
- 3 medium Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1 green Bell pepper(chopped)
- 3 tbsp Palm oil or vegetable oil
- 1.5 liter Water or beef broth
- 2 optional Maggi cubes
- to taste Salt
- to taste Black pepper
- 1 optional Chili pepper(whole or chopped)
👨🍳 Instrukcje
- 1
In a large pot, heat the palm oil or vegetable oil over medium-high heat. Brown the cubed beef on all sides. Remove the beef and set aside.
- 2
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes and bell pepper. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 4
Return the browned beef to the pot. Add the water or beef broth, Maggi cubes (if using), salt, pepper, and chili pepper (if using). Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the beef is tender.
- 5
Add the sliced okra to the pot. Stir well. Cover and simmer for another 20-30 minutes, or until the okra is tender and the soup has thickened. Stir occasionally to prevent sticking.
- 6
Taste and adjust seasoning with salt and pepper as needed. Remove the whole chili pepper if used.
- 7
Serve the Soupe Gombo au Boeuf hot, typically with rice or fufu.
💡 Wskazówki profesjonalistów
- ✓To reduce the sliminess of okra, you can sauté it separately for a few minutes before adding it to the soup.
- ✓Ensure the beef is tender before adding the okra.
- ✓Adjust the amount of chili pepper to your spice preference.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add other vegetables like spinach or sweet potato leaves.
- Use lamb or goat meat instead of beef.
- For a vegetarian version, omit the meat and use vegetable broth, adding more vegetables like mushrooms and eggplant.