DONGO-DONGO

Recipe 26

Serves as estimated

Dongo-Dongo is an example of an African dish that serves both as a sauce and a soup.

Often times it is sometimes made with fish, and sometimes with meat, but usually always with okra.

Given that gombo also called 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.

oil to sauté

two onions, cleaned and finely chopped

two hot chile peppers, cleaned and finely chopped

twenty or more okra, ends removed, cleaned, and chopped [when using okra, remember that the more it is cut, the slimier it becomes]

two or three cloves of garlic, minced

one or two tablespoons Arome sauce or two Seasoning 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 pich of baking soda -- or -- one can tomato paste (optional).

-Heat oil in a deep pot. Sauté onions and garlic for a few minutes.

-Add your seasoning, 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, or other varieties such as Fufu, Baton De Manioc which many also call Chikwangue or with Rice as well.

-Many Central African cooks use baking soda, or a piece of rough potash, to give a salty flavor to soups and sauces.