Dongo-Dongo is an Central African Stew/Soup whose principal component is Okra and otherwise can be made either of fish or meat. It is quite probably an African relation of Louisiana Gumbo (itself named after Okra).
- 2 onions, finely chopped
- 2 hot chilli peppers, finely chopped
- 25 okra, cleaned and chopped
- 3 garlic cloves, minced
- 2 Maggi cubes or 2 fish stock cubes with 1/2 tsp cumin and 1/2 tsp coriander
- 500g dried, salted or smoked fish, cleaned, soaked and broken into pieces
- pinch of baking soda
- Heat the oil in a deep pan then fry the onions and garlic for a few minutes. Add the Maggi (or fish stock) cubes, okra and chillies. Cook for several minutes then add just enough water to cover and bring to the boil. Add the fish and reduce to a simmer. Add the baking powder then simmer until both the okra and the fish are tender.
- Serve with Baton de Manioc, FuFu or rice.