“Celebrating Easter is a part of my culture and we always celebrate around food. I am originally from Burkina Faso meaning the land of upright people and I've grown up seeing and experiencing food as a form of togetherness, kindness, and care about our people.” —Josiane Konaté

Josiane’s Easter Sauce Gombo



8 garlic cloves
2 1/2 yellow onions, chopped 
2 tomatoes 
1 medium green pepper 
1/4 cup coriander, chopped 
6 green onions, chopped 
2 tbsp. cooking oil 
1 lb. ground lamb (or meat of your choice, or no meat!)
17 1/2 oz. okra, chopped 
2 hot peppers 
5 oz. fresh shrimp 
2 tbsp. dried shrimp, optional 
Salt and pepper, to taste 


    1. In a food processor, mix 5 garlic cloves, 1/2 yellow onion, 1/2 tomato, 1/2 green pepper, all coriander, and green onions. Set aside. We'll call this mixture #1.
    2. Rinse and dry the food processor, then mix 3 garlic cloves, 1 tomato, and the other half of your green pepper. Set aside. We'll call this mixture #2. 
    3. Warm up the cooking oil in your Always Pan on medium heat. Add the ground lamb (or other meat) and saute until well-done. Salt and pepper to taste. Remove the meat and set aside. 
    4. Heat a little more oil up in your Always Pan and saute the onions until transparent, about 2-3 minutes. Add mixture #1 into the pan and cook for another 3-5 minutes. Then, add mixture #2 in and stir. Salt, pepper, and paprika to taste.  
    5. Add 1 cup of water and cook for another 3-5 minutes. Add the okra, cooked meat, fresh shrimp, and hot pepper to the pan and stir. Add another 2 1/3 cups of water, stir and cover for 15 minutes.
    6. Remove the hot peppers, add the dried shrimp and season to taste once more. Turn the heat down to low and simmer, uncovered, for 20 minutes. Serve over rice and enjoy! 

Josiane uses the Always Pan in Steam