SupakanjaOkra and Smoked Fish Stew
A Gambian supakanja variation with okra, smoked fish, dried shrimp, tomato, and palm oil. The okra gives the stew its characteristic silky body.
Prep
20m
Cook
35m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 420gOkra (finely chopped)
- 280gSmoked Fish (flaked)
- 40gDried Shrimp (crushed)
- 220gTomato (finely chopped)
- 220gOnion (finely chopped)
- 50mlPalm Oil
- 6gChili Powder
- 10gSalt
- 4gBlack Pepper
- 1.1lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a pot over medium heat.
- 02
Add the onion and cook until softened.
- 03
Stir in the tomato and cook until it breaks down into the oil.
- 04
Pour in the water and bring it to a gentle simmer.
- 05
Add the smoked fish and dried shrimp and cook so the broth takes on their flavor.
- 06
Stir in the okra, chili powder, salt, and black pepper.
- 07
Cook at a gentle simmer, stirring often, until the okra is tender and the soup becomes lightly thickened and silky.
- 08
Taste the soup and adjust with a little more salt if needed before serving.
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