Djoumblé CATALEYA is dried okra, sold in a 100 g bag. It is used as in West and Central Africa: mixed with a little water, then stirred into sauces and soups, it gives them the binding texture typical of okra cooking.
What is djoumblé?
Djoumblé, also written "djoumgblé", refers to dried okra. In Côte d'Ivoire, among the Baoulé people, it is the name of a dish and of the ingredient that makes it up; in Cameroon and Congo, the same dried okra is found in djoumblé sauce, one of the great sticky sauces of Central Africa. Once rehydrated, it regains the stringy texture of fresh okra, which makes it a natural thickener for simmered sauces.
How to use it?
Mix the djoumblé with a little warm water before stirring it into a hot sauce or soup, to avoid lumps, then let it cook with the rest of the dish. It forms the base of Cameroonian djoumblé sauce, prepared with smoked fish or meat and palm oil, and of Ivorian okra sauces served with rice, attiéké or foutou. Taste during cooking and adjust the quantity: the more you add, the more binding the sauce becomes.
What to pair it with?
For the traditional sauce, you will need red palm oil such as MAMA FUTA and dried cassava leaves NUMBER ONE. The full recipe for Cameroonian djoumblé sauce sets out the proportions. The okra and sauce thickeners range brings together the other thickeners in the catalogue, including the finer Gbamougou CATALEYA okra powder.
Product information
- Brand: CATALEYA
- Net weight: 100 g
- Ingredients: dried okra (no other ingredient declared by the distributors consulted)
- Allergens: refer to the label of the product received
- Origin: okra eaten in West and Central Africa; country of production not stated by the supplier
- Storage: away from heat and moisture, in an airtight container once the bag is opened
