Dongo Dongo

      Hey! I know it's been quiet around here, but I am thrilled to be able to join in on this months Eat the World. This time around we are traveling to The Democratic Republic of the Congo. So first, what is the difference between the Republic of the Congo and the Democratic Republic of the Congo? They were neighboring countries, located in the heart of Africa. They were both formed in 1960 after gaining their independence with the difference being that they were colonized by different countries, France and Belgium. When they we no longer colonized by those two countries they remained separate.  

     Dongo Dongo is popular in both countries, but with regional differences. However, it's always made with okra. To be honest, I didn't know I liked okra. The only time I've really eaten it was breaded and fried or in Gumbo, where I chop it really fine. So I really wasn't sure what to expect here, it's always heard it was slimy when cooked and I wasn't sure how I really felt about slimy. However, I had a bag on hand so I thought "what have I got to lose?" And it turns out when cooked like this they aren't slimy and they are very, very, delicious. 

     The meat in this dish is optional, there are vegetarian versions. If you are using meat there are several options. Fresh or smoked ribs are both great options. Sometimes salted fish is also used. I saw a few chicken recipes but they didn't seem to be the standard. I went with the beef version because I love beef. 

     Check out all the wonderful Congolese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• Amy’s Cooking Adventures: Moambe Chicken (Congo Poulet Moambe) 
• Pandemonium Noshery: Dongo Dongo 
• Sneha’s Recipe: Kuku Paka
• A Day in the Life on the Farm: Kachumbari

Dongo Dongo Recipe

3 Tbsp. Palm Oil

10 cloves garlic, grated

2-inch ginger, grated

1 onion, sliced

1-2 jalapenos, chopped

1 Tbsp. Tomato paste

1 can crushed tomatoes, undrained

2 chicken bouillon cubes

3 dashes nutmeg

12 oz. frozen okra

1/2 - 1 lb. beef short ribs

Place the short ribs in a narrow pot and cover them with water. Bring to a simmer and cook for 10 minutes. Drain the liquid, rinse the ribs and drain, and then cover with water again. Bring to a simmer and cook for 1 hour or until the meat is tender. 

Once the meat is tender remove the ribs from the pan and start to reduce the liquid; you want to reduce it down to about 2 cups. 

Once the meat is almost cooked heat the palm oil in a separate pan. Add the onion, garlic, and ginger and fry for 5 minutes on low, stirring continually. Add the jalapeno and tomato paste and cook for an additional minute. Add the canned tomatoes, bouillon cubes, and nutmeg, and cook for 10 minutes. Stir often but not continually, until it is cooked to a thick paste. 

Add the reduced beef liquid, the okra, and the reserved beef ribs. Simmer for 15-20 minutes, stirring occasionally to prevent sticking. 

Remove from the heat. Place half a sweet potato or a ball of fufu in a bowl. Add 2 beef shortribs and top with the okra and broth. Enjoy!

******************************************

Previous Eat the World contributions from Africa

• Morocco - Bissara - Moroccan Legume Soup
• Libya - Sharba Libiya - Libyan Mint and Lamb Soup
• Reunion Island - Sausage Rougail and Zembrocal Rice
• Lesotho - Butha Buthe - Spinach Tangerine Soup
• Sudan - Kamounia
• Senegal - Poulet Yassa
• Egypt - Ful Medames
• Ethiopia - Misir Wot
• Kenya - Nyama Choma