Soupou KandjaOkra and Seafood Stew
Soupou kandja is a Senegalese okra stew with palm oil and seafood or meat. This version uses smoked fish, shrimp, and dried shrimp and is served with rice.
Prep
30m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 350gOkra (trimmed and sliced)
- 50mlPalm Oil
- 150gOnion (finely chopped)
- 12gGarlic (crushed)
- 50gTomato Paste
- 200gTomato (finely chopped)
- 900mlFish Stock
- 250gSmoked Fish (flaked)
- 300gShrimp (peeled)
- 30gDried Shrimp
- 1pcsBouillon Cube
- 2pcsBay Leaf
- 8gSalt
- 4gBlack Pepper
- 10gGreen Chili (crushed)
Rice
- 450gWhite Rice (rinsed)
- 900mlWater
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. Add the onion and cook until softened.
- 02
Stir in the garlic and tomato paste and cook briefly.
- 03
Add the tomato, bay leaves, green chili, black pepper, and salt and cook until the tomato softens.
- 04
Pour in the fish stock and add the bouillon cube. Bring to a gentle simmer.
- 05
Add the smoked fish and dried shrimp and simmer so they flavor the broth.
- 06
Stir in the okra and cook until the stew is glossy and thickened.
- 07
Add the shrimp and cook just until opaque and firm.
- 08
Cook the white rice in the water until tender.
- 09
Serve the soupou kandja hot with the rice.
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