Boule with Sauce Gombo (Chadian Millet Balls and Okra Sauce)
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The Tale of Boule with Sauce Gombo (Chadian Millet Balls and Okra Sauce)
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Boule, a dense ball of pounded millet or sorghum, is the Sahelian staple that anchors Chadian meals, paired here with sauce gombo, an okra-thickened stew valued for its distinctive sliminess, which helps the boule slide down easily. Millet and sorghum have been staple Sahelian grains for millennia, long predating maize's arrival in Africa.
Ingredients
Scale:· 6 servings
- 3 cups millet flour
- 5 cups water
- 2 cups sliced okra
- 1 onion, chopped
- 1/2 lb beef or dried fish, cubed
- 2 tbsp peanut oil
- Salt to taste
Instructions
- 1Whisk a portion of the millet flour with cold water to make a slurry.
- 2Bring the remaining water to a boil and stir in the slurry.
- 3Gradually add the rest of the millet flour, stirring constantly until it forms a thick, smooth ball of dough (boule).
- 4Meanwhile, heat oil in a separate pot and brown the meat or fish.
- 5Add the onion and cook until softened, then add the sliced okra with a little water.
- 6Simmer 15-20 minutes until the okra breaks down into a slick sauce, seasoning with salt.
- 7Serve the boule with the okra sauce spooned over or alongside.
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