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Superkanja (Okra and Smoked Fish Soup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 min
Prep
30 min
Cook

Ingredients

  • 500 g (1 lb 2 oz) fresh okra, sliced
  • 200 g (7 oz) smoked fish, flaked
  • 150 g (5 oz) dried shrimp, rinsed
  • 1 onion, chopped
  • 3 tbsp red palm oil
  • 2 cloves garlic, minced
  • 1 scotch bonnet chilli, whole (pierced once)
  • 750 ml (3 cups) fish stock or water
  • Salt, to taste

Method

  1. Heat the palm oil in a saucepan and sauté the onion and garlic until softened.
  2. Add the sliced okra and cook, stirring, for 5 minutes until it begins to soften and release its natural thickening mucilage.
  3. Stir in the smoked fish, dried shrimp and whole chilli, then pour in the stock.
  4. Simmer uncovered for 20-25 minutes, stirring occasionally, until thickened to a glossy, cohesive soup.
  5. Season with salt to taste and serve hot, traditionally with rice or fufu.

Introduction: Superkanja is a thick, glossy okra soup enriched with smoked fish and palm oil, popular in Gambian coastal and river communities where okra grows abundantly during the rainy season.

Cultural Background: Superkanja is a thick, glossy okra soup enriched with smoked fish and palm oil, popular in Gambian coastal and river communities where okra grows abundantly during the rainy season.

Tips: Slicing the okra thinly increases its natural thickening effect. Stir gently but regularly to avoid the soup catching on the bottom of the pan.

Variations: Add chunks of fresh fish alongside the smoked fish for extra body. Some households add a spoon of ground crayfish for deeper flavour.

Storage: Refrigerate for up to 3 days in an airtight container.

Reheating: Reheat gently on the stovetop, adding a splash of water if the soup has thickened too much.

Nutrition: Approx. 240 kcal, 18g protein, 14g fat, 10g carbohydrate per serving.

FAQs:

Q: Why is Superkanja so thick and glossy?

A: Okra naturally releases a mucilage when cooked, which thickens the soup into its signature glossy texture.

Q: What is Superkanja usually served with?

A: It is traditionally ladled over rice or fufu.

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