African
African - Soups and Broths
Congolese Dongo Dongo (Okra Broth with Salt Fish)
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 800g bone-in meat, poultry, fresh fish, or smoked seafood
- • 6 cups rich house-made bone broth or water
- • 2 tbsp red palm oil, olive oil, or smen
- • 2 medium onions, finely chopped
- • 3 garlic cloves and 1 thumb ginger, crushed
- • 2 scotch bonnet chillies, habaneros, or harissa paste
- • 2 tbsp traditional soup spice blend (calabash nutmeg, cumin, coriander, or berbere)
- • Fresh herbs or leafy greens (scent leaves, mint, parsley, or spinach)
- • 2 seasoning cubes and 1 tsp sea salt
Preparation Steps
1
Phase 1
Place meat or fish in a large stockpot with chopped onions, garlic, ginger, seasoning cubes, and salt; steam in aromatics for 10 minutes.
2
Phase 2
Pour in 6 cups of water or rich stock, bring to a rolling boil, then lower heat and simmer for 40 minutes until tender.
3
Phase 3
Stir in the authentic regional spices, ground seeds or thickener, and fresh chillies; simmer for 15 minutes to fuse flavours.
4
Phase 4
Add fresh herbs or leafy greens in the last 3-5 minutes of cooking.
5
Phase 5
Ladle piping hot into deep bowls; serve with crusty bread, boiled tubers, or fufu swallow.