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Dongo-Dongo: Origins, Food Culture & Recipe
Okra is cooked into a thick, silky sauce and served with fish or meat alongside cassava, rice or plantain.
RegionGabon
DishOkra is cooked into a thick, silky sauce and served with fish or meat alongside cassava, rice or plantain.
Flavour profile
Culinary portrait
Okra is cooked into a thick, silky sauce and served with fish or meat alongside cassava, rice or plantain.
Origins and cultural meaning
Gabonese cuisine connects Fang, Myènè, Punu and other Bantu traditions with the products of the tropical rainforest, Atlantic coast and river systems, alongside later French influences.
Flavour and texture
Palm fruit, cassava, plantain, groundnuts, okra, leafy greens, fish, chilli, ginger and garlic create robust, earthy and fresh flavours.
Kitchen knowledge
Cook fish and poultry completely. Use cassava leaves only when properly prepared for culinary use and cook them thoroughly. Handle hot frying oil carefully.
Cook it yourself
How to prepare Dongo-Dongo
Ingredients
- 600 g okra
- 400 g firm fish or meat
- 1 onion
- 2 tomatoes
- 2 garlic cloves
- 600 ml water
- chilli and salt
Preparation
- Wash and finely slice the okra.
- Soften onion, garlic and tomatoes.
- Add okra and water and bring to a gentle simmer.
- Add the fish or meat at the appropriate stage.
- Cook completely until the sauce is thick and well seasoned.
Good to know
Frequently asked questions
What is Dongo-Dongo?
Okra is cooked into a thick, silky sauce and served with fish or meat alongside cassava, rice or plantain.
Is Dongo-Dongo typical of Gabon?
Yes. It belongs to Gabon’s Central African and Atlantic food culture and reflects ingredients widely used in the country.