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Dongo-Dongo is 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.


oil to sauté

two onions, cleaned and finely chopped

two hot chilly peppers, cleaned and finely chopped

twenty or more okra, ends removed, cleaned, and chopped [when using okra, remember that the more it is cut, the slimier it becomes]

two or three cloves of garlic, minced

one or two tablespoons Arome Maggi® sauce or two Maggi® cubes

any amount of dried, salted, or smoked fish, cleaned and rinsed (use a little just as a flavoring, or enough for everyone to have a serving)

a pinch of baking soda — or — one can tomato paste (optional)


Heat oil in a deep pot. Sauté onions and garlic for a few minutes.

Add Maggi sauce or Maggi cubes, okra, and peppers. Cook for several minutes.

Add enough water to cover. Bring to a boil, then reduce heat and add fish.

If desired, add the baking soda (for a gooey sauce) or the tomato paste (for a red sauce). Simmer until the okra and fish are tender.

Dongo-Dongo is usually served with a starch, such as Fufu, Baton de Manioc (also called Chikwangue) or Rice.

Many Central African cooks use baking soda, or a piece of rough potash, to give a salty flavor to soups and sauces.

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