Dongo-Dongo from Congo
(the origin of gumbo from Louisiana)
INGREDIENTS
oil
two onions, cleaned and finely chopped
two finely chopped hot chile peppers
twenty or more okra, chopped
two or three cloves of garlic, minced
one or two tablespoons Arome Maggi
any amount of dried, salted, or smoked fish
INSTRUCTIONS
Add Maggi® sauce, 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 rice
oil
two onions, cleaned and finely chopped
two finely chopped hot chile peppers
twenty or more okra, chopped
two or three cloves of garlic, minced
one or two tablespoons Arome Maggi
any amount of dried, salted, or smoked fish
INSTRUCTIONS
Add Maggi® sauce, 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 rice