4
Ingredients
- 500 g fresh okra
- 250 g smoked (or dried) fish, desalinated if needed
- 2 onions, sliced
- 2 tomatoes, crushed
- 2 garlic cloves
- 3 tbsp palm oil or neutral oil
- Salt, chili and a little water
Method
- 01 Wash the okra, trim the ends and slice into rounds.
- 02 Soak the smoked fish briefly if too salty, drain and break into pieces.
- 03 Sweat onions and garlic in oil, add tomatoes for 5 minutes.
- 04 Add okra, fish and a splash of water. Simmer 30–35 minutes, stirring.
- 05 Salt at the end (the smoke already seasons). Serve with rice, fufu or chikwangue.
Dongo-dongo puts smoked fish at the centre of a stretchy okra sauce. Sauce gombo stays the more vegetable-forward version (smoke optional); here the smoke is not a side note.
In the same spirit
Other recipes close by territory or by gesture.
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Okra sauce
Fresh okra simmered to its characteristic silky texture, with tomato, onion and optionally smoked fish or meat.
20 min prep · 40 min cook
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Smoked fish with tomatoes
Smoked fish with tomatoes recipe: smoked fish soaked then simmered in a tomato-onion sauce — everyday Congo River plate, distinct from salted makayabu.
25 min + 30 min soaking prep · 40 min cook
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Kossa-kossa
Dried shrimp soaked then simmered with tomato, onion and pili-pili — an iodised everyday Congolese sauce.
20 min + 30 min soaking prep · 35 min cook