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The Story Behind My Recipe: Congo

"This recipe reminds me of both memories of my family and the essence of my homeland. It also summons recollections of moments spent in refugee camps in Greece and Turkey, where the act of cooking became a poignant celebration of togetherness amidst the challenges of the day. 

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Beyond the familiar confines of home, it extends its embrace to the challenging chapters of life spent in refugee camps in Greece and Turkey. In the simplicity of a shared meal, we found a refuge from the trials of displacement. It was an opportunity to gather around communal pots and pans, transcending language barriers to share not only sustenance but also stories, dreams, and hopes. It was an opportunity to get together and share."

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Foufou with gombo sauce

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Ingredients

  • 200-300 gr of beef

  • 300 gr of fish (e.g., crayfish)

  • 1 onion

  • 10 gombo (okra)

  • 250 gr of foufou flour

  • 1 green pepper

  • 1 chili pepper

  • Salt

  • Palm oil

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Procedure

Gombo sauce

  • Begin by expertly cutting the beef. Meanwhile, scale the fish (for example: crayfish). Once completed, introduce both meat and fish to a pot of gently heated water.

  • Gradually bring the temperature to a gentle simmer.

  • Cut a generous amount of onions, gombo (okra), and an assortment of peppers.

  • Add the finely chopped onions to the simmering pot.

  • Temporarily lift the fish from the pot, making space for the gombo and mixed peppers.

  • Once the gombo and peppers have embraced the simmering broth, gracefully reintroduce the cut fish to the pot.

  • Add salt to taste and pour approximately 30 cl of pure red palm oil.

  • Allow the concoction to simmer gently for a minimum of 40 minutes. 

 

Foufou

  •  Blending a precise combination of water and foufou flour. The goal is to achieve a smooth consistency.

  •  Bring a pot of water to boil. Gradually introduce the flour to the boiling water, stirring continuously to prevent lumps from forming.

  • Remove the pot from the heat, and stir with a wooden spoon. 

  • With the hands, shape the foufou mixture into small, artful balls. 

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