Sauce Gombo
1kg Beef Chuck, Cut into 2cm cubes
1kg Okra, chopped into 1cm pieces
1 Medium Eggplant, diced into 1cm cubes
3 Scotch Bonnet or Habanero Chillies, roughly chopped
2 Onions, one sliced, one roughly chopped
100ml Shrimp Powder
700ml Chicken, Beef, or Vegetable Stock
In a large pot or dutch oven, sauté 1 sliced onion over medium-high heat.
Add 1kg of beef chuck, cut into 2cm cubes. Brown the meat on all sides to maximize flavor.
Add in a medium eggplant, or 3 African eggplants, that have been diced into 1cm cubes.
Season with a few large pinches of salt, mix and sauté until wilted.
Next, add 1kg of okra that has been chopped into 1cm pieces.
Cover with chicken, beef, or vegetable stock, or water — about 700ml.
Bring to a simmer, cover, and cook for 20 minutes.
While the stew is simmering, add 1 chopped onion and 3 chopped Scotch Bonnet or Habanero peppers into a food processor, and blend until a puree forms.
Once 20 minutes are up, add the puree and stir to incorporate.
Add 100ml of shrimp powder. If it isn't available at your local grocery store, you can pulverize dried shrimp in a spice mill to make your own.
Cover the pot partially, and let it simmer for another 20 minutes.
Serve over white rice.
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