Sauce Gbanbouda (Tô with Okra Sauce and Peanuts)

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Sauce Gbanbouda (Tô with Okra Sauce and Peanuts)

Sauce Gbanbouda (Tô with Okra Sauce and Peanuts) is a traditional Guinean recipe (from Guinea-Conakry) for a classic sauce of lamb and okra in a peanut butter base flavoured with smoked fish that's served with tô. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Tô with Okra Sauce and Peanuts (Sauce Gbanbouda).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Chilli Recipes Lamb Recipes Vegetable Recipes Guinea Recipes

This is a classic Mangingo dish from Upper Guinea.

Ingredients:

For the Sauce:
15 fresh okra pods
1kg lamb, cubed
3 large onions, finely sliced
2 tbsp peanut butter
2 tbsp groundnut oil
2 fresh chillies, finely chopped
1 Maggi cube
50g powdered shrimp or smoked bonga fish
salt, to taste

1 batch Guinean Tô

Method:

Heat the groundnut oil in a pan. When hot, season the meat cubes with salt and add to the pan with the onions and chillies. Stir-fry for 5 minutes to sear then add 1l water and boil for 5 minutes.

In the meantime, mix the peanut butter with 150ml hot water to a smooth paste. Pour this mixture into the pan then add enough water so that the liquid covers the meat. Bring to a boil, reduce the heat to medium and stir the mixture well. Cook for 20 minutes.

In the meantime, wash the okra and cut into thin slices. Crumble the smoked fish and remove the bones then pound to a powder in a mortar. Add the fish and okra to the stew then crumble in the Maggi cube.

Season to taste, reduce the heat to low, cover the pot and cook for 20 minutes.

In the meantime, prepare the tä. Serve the stew hot, accompanied by the tä.