Gombo (Senegalese Okra and Fish Stew)
A thick, tangy Senegalese stew where tender okra and leafy greens simmer with tomato, tamarind and firm white fish. Serve it over plain rice for a comforting, naturally gluten-free dinner.
1 hr 10 min
start to finish
25 min
hands on
Some skill
difficulty
4
servings
Ingredients
For the fish
For the stew
To finish
To serve
Garnish (optional)
Contains fish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
590 kcal34g protein75g carbs14g fat
An estimate, not a lab analysis.
Method
Combine lime juice, minced garlic, 1 tsp salt and 1/2 tsp black pepper in a shallow bowl to make the marinade, add the fish, turn to coat.
Cover and refrigerate the marinating fish for 20 minutes.
Marinating softens the fish and adds tang; do not leave much longer than 30 minutes for delicate fillets.
Rinse the rice in a fine-mesh sieve under cold water until the water runs clear, then drain.
Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan, add the rinsed rice, cover, reduce to low and simmer.
Remove the rice from heat and let it sit, covered, for 10 minutes.
Heat 3 tablespoons canola oil in a large heavy pot over medium heat.
Add the sliced onion and sauté, stirring occasionally, until softened and beginning to color.
Add the minced garlic and ginger and cook, stirring, for 1 minute.
Stir in the tomato paste and diced tomatoes and cook until the tomatoes begin to break down, about 3 minutes.
Add the tamarind paste, smoked paprika, cayenne, dried thyme, bay leaves and 4 cups stock, then bring the mixture to a gentle simmer.
Add the sliced okra and baby spinach to the pot and simmer, uncovered, until the okra is tender and the stew is slightly thickened.
Simmering develops flavor and mellows the tamarind; if stew becomes too thick, add 1/4 cup more stock.
While the stew simmers, remove the fish from the marinade and pat dry with paper towels.
Heat a tablespoon of oil in a skillet over medium-high heat and sear the fish, 2–3 minutes per side, just to color the outside.
Searing locks in flavor; do not try to fully cook the fish here.
Gently transfer the seared fish pieces into the simmering stew, spoon some sauce over them and simmer until the fish is opaque and cooked through.
Remove and discard the bay leaves, taste the stew and adjust salt and pepper as needed, then stir in chopped parsley or cilantro.
Fluff the rested rice with a fork, divide among bowls or plates, ladle the fish and okra stew over the rice and serve with lime wedges if using.
Worth knowing
- If you only have frozen okra, add it straight from frozen—no need to thaw; it will help thicken the stew.
- To reduce okra's sliminess, slice it just before cooking and cook at a steady simmer rather than a vigorous boil.
- If you can't find tamarind paste, use 2 tablespoons extra lime juice for brightness and a splash of brown sugar to mimic the sweet-sour balance.
- Choose firm-fleshed fish that will hold together in the stew; delicate fillets can fall apart during simmering.
- This stew keeps well in the refrigerator for 2–3 days and actually develops more flavor; reheat gently so the fish doesn't overcook.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Gluten-freePescatarianDairy-freeMeal prepOne pan
More Senegalese cooking
An original Restaurant Pro recipe — our own composition in the idiom of Senegalese cooking, not any restaurant's recipe. Written to be gluten-free and pescatarian and dairy-free as listed.