Senegalese Okra Stew (Soupe Kandia)
The Senegalese okra stew, called soupe kandia (kandia means okra in Wolof) locally, is a delicious stew made with okra and seafood. It is one of the most popular dishes in Senegal.
Avoid using large okra when preparing this stew as they are usually dry. It can be served with rice, fufu, and souloukhou, a tasty Senegalese peanut butter sauce.
Enjoy this classic Senegalese okra stew!
Senegalese Okra Stew (Soupe Kandia)
Soupe kandia simply means okra stew (i.e. soupe stands for stew, while kandia stands for okra in the local Wolof language) and it's a delicious Senegalese dish made with okra and seafood.
Ingredients
- 1 kg rice
- 1/4 liter palm oil
- 1 kg okra
- 1 kg tilapia fish (fresh)
- 250 g good meat
- 10 pieces little shrimps
- 4 pieces crabs' leg
- 1 slice smoked fish
- 1 piece yet
- 1 piece dried fish
- 1 fresh chilli
- 1 tsp dry pepper
- 1 tsp dunetou
- 3 cloves garlic
- 1 green onion
- 1 tbsp tomato paste
Instructions
- Heat the oil and add the meat and onion and let brown.
- Add the tomato and cook for 3 to 4 minutes. Add water and salt and boil to cook the meat.
- Add the fresh fish, dried fish, open and cleaned crabs, shrimp, and fresh chili, then simmer.
- Wash the okra, cut, and purée
- Make the nokoss: crush the chilli pepper, the nététou, the garlic, and the green onion and add it to the pot.
- Add the okra and let it simmer. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
- Add the palm oil and cook. Check the seasoning and cook over low heat. Serve with white rice.
Notes
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