Gombo means okra in West Africa, and that vegetable is the primary thickening agent of this simple sauce from Ghana. The sauce can be served like a soup or poured over potatoes, plantains, or other starchy tubers.
1 pound fresh okra, sliced into rounds
1 cup water
1 teaspoon hot chile powder, such as cayenne
1/2 teaspoon salt
1 tomato, coarsely chopped
Combine all ingredients in a sauce pan and cook over medium heat for for 8 to 10 minutes, or until the okra is tender. Serve it as is or puree it in a blended for a smoother sauce.