Ingredients

Oil to saut?

2 onions, cleaned and finely chopped

2 hot chile peppers, cleaned and finely chopped

20 or more okra, ends removed, cleaned, and chopped [when using okra, remember that the more it is cut, the slimier it becomes]

2-3 cloves of garlic, minced

4 to 6 roma tomatoes chopped

1-2 tablespoons Arome Maggi? sauce or two Maggi? cubes

1 can tomato paste

Any amount of roasted laver, or other sea vegetable (use a little just as a flavoring, or enough for everyone to have a serving)

A Pinch of Baking Soda (optional)
Directions

Heat oil in a deep pot. Saut? onions and garlic for a few minutes. Add Maggi? sauce or Maggi? cubes, okra, and peppers. Cook for several minutes.

Add enough water to cover. Bring to a boil, then reduce heat and add sea vegetables.

Add tomato paste (for a red sauce).Add the baking soda (for a gooey sauce) (optional)

Simmer until the okra and fish are tender.

Recipe Side Note: Dongo-Dongo is usually served with a starch, such as Fufu, Baton de Manioc / Chikwangue or Rice

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