Tô & Sauce Gombo Savoureuse (Burkinabé Silky Okra, Tomato & Ginger Stew) – Authentic Burkina Faso Recipe
The daily cornerstone of Burkinabé cuisine: a fragrant okra and tomato sauce served with smooth grain polenta.
- Country of Origin
- 🇧🇫 Burkina Faso (West Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Fresh sliced okra pods, Ripe plum tomatoes, Warm cornmeal/millet polenta (tô), Ginger, Garlic
Ingredients for Tô & Sauce Gombo Savoureuse (Burkinabé Silky Okra, Tomato & Ginger Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh sliced okra pods, prepped into bite-sized pieces
- 1.5 cups ripe plum tomatoes, washed and trimmed
- 1 cup warm cornmeal/millet polenta (tô)
- 1 medium onion and 3 cloves garlic, finely minced with ginger
- 1.5 tbsp traditional Burkina Faso seasoning (garlic, onions, red palm/peanut oil, parsley)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and ginger for 3–4 minutes until fragrant.
- Stir in garlic, onions, red palm/peanut oil, parsley and toast for 45 seconds to release the essential oils of Burkina Faso's kitchen.
- Add fresh sliced okra pods and ripe plum tomatoes, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in warm cornmeal/millet polenta (tô), adjust seasoning, and ladle steaming hot into deep bowls.