Soupou Kandia
The Quirky Foodster Team
Ingredients
- Okra, chopped — 500 g (1 lb)
- Fish, cut into pieces — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 2
- Red palm oil — 80 ml (1/3 cup)
- Scotch Bonnet pepper, whole — 1
- Water — 750 ml (3 cups)
- Salt, — to taste
Method
- Heat the palm oil in a large pot and sauté the onion and garlic until fragrant.
- Add the tomatoes and cook until they break down into a sauce.
- Add the chopped okra, fish, scotch bonnet and water.
- Bring to a simmer and cook gently for 30-35 minutes, stirring occasionally, until thick and the fish is cooked through.
- Season with salt and remove the scotch bonnet before serving hot over rice.
Introduction: A rich, thick okra soup simmered with fish and palm oil, a distinctively Senegalese specialty.
Cultural Background: Soupou kandia, meaning 'okra soup', is a beloved Senegalese dish, the natural thickening power of okra combined with palm oil and fish for a deeply savoury, hearty soup traditionally served over rice.
Tips: Chop the okra evenly for consistent thickening throughout the soup. Simmer gently, stirring occasionally, as the okra can catch on the bottom of the pot.
Variations: Add dried fish alongside fresh for extra depth of flavour; a vegetarian version omits the fish and uses vegetable stock.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pot over low heat, stirring occasionally.
Nutrition: Approx. 320 kcal, 24 g protein, 14 g carbohydrate, 20 g fat per serving.
FAQs:
Q: Why is okra used to thicken this soup?
A: Okra naturally releases a mucilaginous texture when cooked, giving the soup its characteristic thick, hearty consistency.
Q: What does red palm oil contribute to this dish?
A: It gives a distinctive rich colour, aroma and slightly nutty flavour central to Senegalese cooking.
- Okra, chopped — 500 g (1 lb)
- Fish, cut into pieces — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 2
- Red palm oil — 80 ml (1/3 cup)
- Scotch Bonnet pepper, whole — 1
- Water — 750 ml (3 cups)
- Salt, — to taste
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