Fonio, Sauce Gombo et Crevettes (Fonio, Okra Sauce and Prawns)
Fonio, Sauce Gombo et Crevettes (Fonio, Okra Sauce and Prawns) is a traditional Malian recipe for a stew of prawns, fonio and okra in a peanut and tomato sauce. The full recipe is presented here and I hope you enjoy this classic Malian version of: Fonio, Okra Sauce and Prawns (Fonio, Sauce Gombo et Crevettes).
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Fonio is a cereal that was little known outside western West Africa but which is slowly starting to make its mark like other millets that are more used to being consumed in Europe. It's native to Mali and Senegal and is increasing in importance as a native drought-resistant grain in both countries. The recipe presented here is a classic Malian dish.
Ingredients:
500g prawns
300g wholemeal fonio
250g okra, sliced into thin rounds
2 tbsp peanut paste
2 tbsp tomato purée
2 habanero chillies, finely chopped
2 medium onions, peeled and chopped
4 garlic cloves
1 tablespoon oil
1.5l of water
palm oil
salt and freshly-ground black pepper, to taste
Method:
Place a pan over medium heat. Once hot add the oil and use to fry the onions and crushed garlic cloves for 3 minutes.
Add the tomato purée and stir-fry for 1 minute. Now pour the water into the pan and bring to a simmer.
Place the peanut paste in a bowl. Add a few tablespoons of the sauce and stir to dilute. Pour this into the saucepan.
Add the okra rounds along with the habanero chillies then season to taste with salt and black pepper. Return to a simmer and cook for 25-30 minutes over low heat.
At this point add the peeled prawns and continue cooking for 10 minutes.
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