Sauce Gombo (okra Stew)

Ingredients

• 500 g okra
• 500 g meat
• 2 tablespoons palm oil
• 2 onions
• 3 ripe tomatoes
• 3 cloves garlic
• 2 tablespoons tomato paste
• 2 scotch bonnet chile peppers
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground paprika
• to taste cilantro
• to taste water

Steps

1. Wash the okra.
2. Trim off the tops and tails.
3. Cut the okra into small rounds or slice them lengthwise.
4. Set aside.
5. If using meat, wash and season it with salt, pepper, and spices.
6. If using seafood, clean and season it with salt and pepper.
7. Allow the meat or seafood to marinate for at least 30 minutes.
8. Heat the palm oil or vegetable oil in a large pot or Dutch oven over medium heat.
9. Add the chopped onions and minced garlic.
10. Sauté until they become translucent and fragrant.
11. Add the seasoned meat or seafood to the pot.
12. Cook until it browns on all sides.
13. Stir occasionally to prevent sticking.
14. Once the meat or seafood is browned, add the diced tomatoes, tomato paste, scotch bonnet pepper, ground crayfish, nutmeg, ginger, and paprika.
15. Stir well to combine all the ingredients.
16. Allow the mixture to cook for a few minutes until the tomatoes start to soften and release their juices.
17. Add the chopped okra to the pot.
18. Stir to coat the okra with the tomato mixture.
19. The okra will release a slippery liquid, which will help thicken the stew.
20. If desired, you can add a little water or broth to prevent the stew from becoming too thick.
21. Cover the pot.
22. Let the stew simmer on low heat for about 30–40 minutes, or until the okra is tender and cooked through.
23. Stir occasionally to prevent sticking.
24. Taste the stew.
25. Adjust the seasoning with salt and pepper according to your preference.
26. Once the stew is cooked and the flavors have melded together, remove it from the heat.
27. Garnish with freshly chopped cilantro or parsley.
28. Serve hot with cooked rice or fufu.