Supu Kanja
The Quirky Foodster Team
Ingredients
- Okra, chopped — 400 g (14 oz)
- Fish, cut into pieces — 500 g (1 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tamarind paste — 2 tbsp
- Scotch Bonnet pepper, whole — 1
- Vegetable oil — 2 tbsp
- Water — 750 ml (3 cups)
- Fresh parsley, chopped — 2 tbsp
- Salt, — to taste
Method
- Heat oil in a large pot and sauté the onion and garlic until softened.
- Add the tamarind paste, stirring to combine.
- Add the chopped okra, fish, scotch bonnet and water.
- Bring to a simmer and cook gently for 25-30 minutes until thickened and the fish is cooked through.
- Season with salt and stir in the parsley just before serving.
- Remove the scotch bonnet and serve hot over rice.
Introduction: A lighter regional variation of okra soup, seasoned with fresh herbs and a touch of tamarind.
Cultural Background: This regional variation on okra soup incorporates tamarind for a brighter, tangier profile, showcasing the diversity of okra-based soups found across Senegal's different regions and communities.
Tips: Adjust the tamarind to taste, as its tanginess can vary in strength between brands. Simmer gently, stirring occasionally, to avoid the okra catching on the pot bottom.
Variations: Add a handful of dried shrimp for extra umami; swap fish for chicken for a different protein option.
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. 260 kcal, 22 g protein, 16 g carbohydrate, 12 g fat per serving.
FAQs:
Q: What does tamarind add to this soup?
A: A bright, tangy sourness that balances the richness of the okra and fish.
Q: Is this soup similar to soupou kandia?
A: Yes, they are related okra-based soups, with this version distinguished by its tamarind-forward tang.
- Okra, chopped — 400 g (14 oz)
- Fish, cut into pieces — 500 g (1 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tamarind paste — 2 tbsp
- Scotch Bonnet pepper, whole — 1
- Vegetable oil — 2 tbsp
- Water — 750 ml (3 cups)
- Fresh parsley, chopped — 2 tbsp
- Salt, — to taste
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