Gombo Sauce

Peel and finely dice the onions into small, uniform pieces to ensure even cooking and a smooth sauce texture.

Place a heavy-bottomed pot or saucepan over medium heat and add the red palm oil, allowing it to warm and liquefy fully.

Add the diced onions to the heated palm oil and stir to coat them evenly. Cook, stirring occasionally, until the onions become soft and translucent.

Continue cooking the onions over medium-low heat, stirring frequently, until they begin to caramelize and develop a deep golden color.

Season the mixture generously with salt, stirring thoroughly to incorporate the seasoning evenly throughout the sauce.

Reduce the heat to low and allow the sauce to simmer gently, letting the flavors meld together and the oil to fully integrate with the onions.

Taste the sauce and adjust the salt as needed, then remove from heat and allow it to cool slightly before serving as a condiment or accompaniment.