Smoked Fish with Gombo

Heat water in a large pot and bring to a gentle boil, then add the minced gombo (okra) and cook until tender, about 8-10 minutes, stirring occasionally to prevent sticking.

In a separate pan, heat oil over medium heat and sauté the finely chopped onions until softened and translucent, approximately 5 minutes.

Add the chopped garlic clove and hot chilli pepper to the onions, stirring constantly for 1-2 minutes until fragrant.

Stir in the crushed fresh tomatoes and cook for 3-4 minutes, allowing the mixture to combine and the tomatoes to soften.

Add the djansang (African spice seeds) to the tomato mixture and stir well to distribute evenly throughout.

Carefully add the cooked gombo to the tomato-based mixture and fold gently to combine without breaking down the okra too much.

Crumble the smoked fish into the gombo mixture and stir gently to distribute the fish throughout, breaking it into bite-sized pieces.

Season with rock salt and additional salt and pepper to taste, then simmer over low heat for 5-8 minutes to allow all flavors to meld together.

Transfer to a serving dish and serve hot, ensuring each portion contains a good balance of gombo, fish, and sauce.