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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