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The Gambia, West Africa
It has been many years since I had the privilege of traveling to West Africa, but I remember much of it as if it was yesterday.
We made a trip to The Gambia, and also spent a little time in Senegal. These countries were the most exotic and amazing places that I had been to at the time. I was blown away by the scenery, by the endless possibility for adventure, but most of all blown away by the people.
The people were so friendly, and full of joy. I hope to make it back there again someday!
1,000 Foods To Eat Project
I wasn’t a foodie back then, so unfortunately didn’t focus in on the food. However, I am now keen on trying as many different types of foods as I can, and working my way through my 1,000 Foods to Eat Project. This project is based on the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton.
West African Soupe Gumbo
One of the foods in the book, and in my project, is Soupe Gumbo, from West Africa. When many of of us think of gumbo, we probably think of Louisiana style gumbo. However, did you know that the seeds from the okra pods originally came over to the Americas from slaves who came from West Africa? Per Mimi Sheraton in 1,000 Foods To Eat Before You Die, “the American “gumbo”comes from the Bantu word for okra.”
There is a description for a Soupe Gumbo from the Ivory Coast in the book, but not a recipe. I played around with the ingredients of this soup and was able to come up with an absolutely delicious version, which I hope might taste like something you might find on the Ivory Coast!
I hope you will enjoy this hearty and delicious soup which contains okra, chicken, onions, and one of my favorites – scotch bonnet peppers. 🙂
Enjoy a taste of West Africa! This is #3 on my 1,000 Foods to Eat Project.
West African Soupe Gumbo
- 1 tbsp olive oil
- 1 lb chicken thighs
- 2 scotch bonnet peppers diced
- 1 onion diced
- 100 grams okra topped and tailed
- 1/4 cup water
- 2 cups chicken broth
- 15 oz tomato sauce
- 1 ts pepper
- salt to taste
- 4 green onions sliced for garnish
- Heat olive oil in a skillet on med high. Add the chicken thighs, and fry each side for approximately 4-6 minutes until browned. Remove to a plate, and allow to cool. Once cooled shred the chicken.
- Add scotch bonnets and onion to a food processor, and process until diced.
- Top and tail your okra. Cut into bite sized pieces.
- Heat up stove to med high, and add to a stock pot the chicken broth, diced scotch bonnets and onion, okra, and shredded chicken.
- Add the tomato sauce, pepper, and a pinch of salt, and bring to the boil.
- Turn down to medium low, and simmer for 15 minutes. Taste and season with additional salt if desired.