In Mali, the widespread decline in soil fertility and the effects of climate change are major challenges for sustainable agriculture, especially for smallholder farms. The high cost of mineral fertilisers, their limited effects on the taste quality of crops, as well as their environmental and health impacts, underline the need for alternative options. This study aims to promote an agroecological approach through the use of organic composts to improve the production and organoleptic quality (taste and consistency) of okra (Abelmoschus esculentus), a strategic crop for food and nutrition security in Mali. The study was conducted for three years in two contrasting agroecological zones (Bankass and Bougouni), using two types of composts (pit and heap) applied at two doses (7.5 t/ha and 15 t/ha), compared to 2 controls, one of which was unapplied and another with mineral fertilization, following a randomized Fisher block design in three replicates. The results showed that the application of compost significantly improves the sensory properties of okra, including the taste of fresh okra sauces and the consistency of dried okra-based sauces. The combined treatment (T5), integrating the 2 types of compost at 15 tonnes/ha, obtained the best performance. Conversely, the witnesses recorded the lowest levels of appreciation. The use of compost thus appears to be a local, sustainable and accessible solution to improve soil fertility, yields and the nutritional quality of okra.