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Okra, dried or Gombo

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Okra, also known as "lady's finger" or "gombo", is a vegetable widely grown in Cameroon and many other countries in Africa. It is a green, elongated pod with a pointed end and a tough core. Okra is known for its mild, slightly sweet taste and its slimy texture, which gives it a special texture.

In Cameroon, okra is often used in soups, stews and sauces. A popular Cameroonian dish with okra is "Ndolé", a traditional stew usually prepared with fish or meat. Here is a simple recipe for Cameroonian ndolé with okra:


  • 500 g meat or fish (e.g. beef, chicken or fish fillets).
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 tsp ground peanut butter
  • 200 g okra, sliced
  • 200 g spinach or cassava leaves, chopped
  • 1 tbsp dried prawns (optional)
  • Salt and pepper to taste


  • Fry the meat or fish in a pot with a little oil until brown. Add the onions and garlic and continue frying until soft.
  • Add the tomato paste and peanut butter and mix well.
  • Add okra and spinach or cassava leaves and stir.
  • Optionally, add dried prawns to intensify the flavour.
  • Add water until all ingredients are lightly covered and bring to a boil. Reduce heat and simmer for about 20-30 minutes until the vegetables are soft and the flavours are well blended.
  • Season with salt and pepper and serve.

Ndolé is a hearty dish often served with rice or fufu, a traditional Cameroonian dough made from cassava or maize. It is a delicious way to enjoy okra in Cameroonian cuisine!

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