|
|
|
|
Source: The Congo Cookbookwww.congocookbook.com
Dongo-Dongo is another example of an African dish that is both a sauce and a soup. It is sometimes made with fish, and sometimes with meat, but always with okra. Given that gombo or gumbo is the most common central African name for okra, and that Dongo-Dongo is basically an okra soup, it seems likely that this recipe is a distant African relation of the famous Cajun-Creole Gumbo of Louisiana.
Ingredients
Oil to sauté
2 onions, cleaned and finely chopped
2 hot chile peppers, cleaned and finely chopped
20 or more okra, ends removed, cleaned, and chopped [when using okra, remember that the more it is cut, the slimier it becomes]
2-3 cloves of garlic, minced
1-2 tablespoons Arome Maggi® sauce or two Maggi® cubes
Any amount of dried, salted, or smoked fish, cleaned and rinsed (use a little just as a flavoring, or enough for everyone to have a serving)
A pinch of baking soda -- or -- one can tomato paste (optional)Method
- Heat oil in a deep pot. Sauté onions and garlic for a few minutes.
- Add Maggi® sauce or Maggi® cubes, okra, and peppers. Cook for several minutes.
- Add enough water to cover. Bring to a boil, then reduce heat and add fish.
- If desired, add the baking soda (for a gooey sauce) or the tomato paste (for a red sauce).
- Simmer until the okra and fish are tender.
- Dongo-Dongo is usually served with a starch, such as Fufu, Baton de Manioc / Chikwangue or Rice.
Many Central African cooks use baking soda, or a piece of rough potash, to give a salty flavor to soups and sauces.
Central African Dishes Index
Non Veggies Index
|
 home | saroj cookbook | amul recipes | contributions | features |glossary | tips | mailbag | ask saroj | links
|
