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from: Central Africa | cooking method: boiling-simmering
Dongo-Dongo is another example of an African dish that is both a sauce and a soup. It is sometimes made with fish, and sometimes with meat, but always with okra. Given that gombo or gumbo is the most common central African name for okra, and that Dongo-Dongo is basically an okra soup, it seems likely that this recipe is a distant African relation of the famous Cajun-Creole Gumbo of Louisiana. See the early okra and gumbo recipes in the Rare African Recipes pages.
What you need
What you do
Many Central African cooks use baking soda, or a piece of rough potash, to give a salty flavor to soups and sauces.
Is Dongo-Dongo a reduplication? See the Coupé-Coupé recipe.
More about Dongo-Dongo in the Rare Recipes pages:
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Congo Cookbook recipes using Okra
Get The Congo Cookbook PDF file. For more information, see the Frequently Asked Questions.
African Proverb
O le bi oju eja ti ehin ko le iwe. (Yoruba) : It is as hard as the eye of a (smoked) fish, which the teeth cannot break. N.B. -- Applicable to any difficult matter.
(from: Wit and Wisdom from West Africa, Richard Francis Burton)
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2009, Ed Gibbon, The Congo Cookbook (© copyright notice)
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