African food – TÔ/TÔH with FRESH & DRIED OKRA STEW from GUINEA - TÔ/TÔH avec sauce gombo - Guinée

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile while vegetable oil is more economical.

smoked meat

🥗Healthier: lean chicken

💰Cheaper: pork

Lean chicken reduces fat content while pork is often less expensive.

fresh okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini provides a similar texture and is lower in calories.

dried okra

🥗Healthier: dried mushrooms

💰Cheaper: dried peas

Dried mushrooms add umami while dried peas are often cheaper.

Prepare the tô by mixing cassava flour with water until smooth.

Bring a pot of water to a boil and add the cassava flour mixture, stirring continuously until it thickens.

In a separate pot, heat palm oil over medium heat until shimmering.

Add chopped onions, garlic, and ginger to the oil, sautéing until fragrant, about 3-4 minutes.

Incorporate diced tomatoes and cook until softened, about 5 minutes.

Add fresh okra and dried okra to the pot, stirring to combine.

Pour in vegetable broth and bring to a simmer.

Add fish and smoked meat, cooking until the fish is opaque and the meat is heated through, about 10-15 minutes.

Season the stew with salt, pepper, and spices to taste.

Serve the thickened corn mixture (tô) alongside the okra stew.

Cooking Techniques

Equipment Needed

Spice Level: