Djoumgblé, Ivorian okra sauce

Ingredients

• 200 g of dried ground okra (djoumgblé)
• 6 smoked fish
• 150 ml of red palm oil
• 4 fresh tomatoes
• 1 onion
• 2 fresh chili peppers
• 2 cloves of garlic
• A pinch of potassium (kanwa) or baking soda
• 1 seasoning cube
• salt

Place the ground sorghum in a mixing bowl, add water, mix well, and let it rest: the dough will increase in volume depending on the amount of water used.

Thoroughly wash the fish, tomatoes, onion, and chili peppers, then place them in a saucepan with the garlic.

Season lightly, add a drizzle of red wine and cook over medium heat.

After 5 minutes of boiling, add water, potassium chloride, and the cube, then continue to boil.

Add the well-hydrated gombo paste and the remaining oil, mix well, and simmer for a few minutes. Serve with foutou or rice.