Seafood Sauce · Bas-Sassandra
Sauce Gombo aux Fruits de Mer
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The same okra-and-seafood formula, with local variations, echoes across the Atlantic in Louisiana's Creole gumbo — a culinary trace of historical West African-Gulf Coast food links.
Fresh or smoked fish, shrimp, crab and sometimes lobster are simmered with okra into a thick, dark, savory sauce, served over rice or attiéké. Along San-Pédro's coast it's cooked with whatever the morning boats bring in.
Why it's made this way: The Bas-Sassandra region's fishing economy shapes its table: okra sauce here leans on shellfish and smoked catch rather than the inland meats used further north.
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Part of World of Street Food — 3248 dishes from 118 countries.
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