Cameroon Gastronomy Gombo recipe

The gombo sauce.

It is a sauce of a a little particular consistency (sticky). It is a dish consumed in particular in the west of Cameroon. It accompanies the couscous (foufou) of corn.

Ingrédients (6 à 8 personnes):

About thirty gombos
2 boots of leaves of Keleng keleng
100gr crushed peanuts
2 onions
red palm oil
cubic of bubble
salt, pepper, chilies

First stage: Cut the gombos finely.
Cut out onions.
Clean the leaves of keleng keleng.

Second stage: Make return onions in red palm oil. Add the paste of crushed peanuts and water. Mix regularly to prevent that the paste does not stick to the bottom of the pan. To then add the gombo and the leaves. Season (salt, pepper, cubic bubble and chilies) and leave cooking during 20 minutes.

Third stage: Preparation of the corn couscous. Make boil slightly salted water. When water boils, put the cornstarch and to mix at it vigorously to obtain desired consistency.

Fourth stage: one can possibly add a few pieces of dried fish or beef in the gombo sauce.


Gombo	Keleng keleng	Gombo sauce

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