A smooth, viscous okra soup cooked with palm oil, smoked fish, and crayfish, prized for its silky draw-like texture that pairs perfectly with any Cameroonian swallow.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Season and boil beef until tender. Reserve the stock.
-
2
Wash and finely slice the okra.
-
3
Heat palm oil in a pot, sauté onion until soft.
-
4
Add meat stock, cooked beef, smoked fish, crayfish, and bouillon cubes. Bring to a simmer.
-
5
Add scotch bonnet peppers and cook for 10 minutes.
-
6
Add sliced okra and stir for 5-8 minutes until the soup is thick and viscous. Serve with fufu or garri.
Did You Know?
The slimier the okra soup, the better it is considered in Cameroon. Cooks add okra at the very end to preserve maximum viscosity.
Chef's Notes
Equipment Tips
- large pot
- sharp knife
- wooden spoon
Garnishing
palm oil drizzle
Accompaniments
fufu corn, garri, pounded plantain
The Story Behind Kelen Kelen
Okra soup is one of the oldest dishes in Central African cuisine, and Cameroon's version is distinguished by the use of palm oil and crayfish. It is everyday food in many Cameroonian households, valued for its simplicity and nutritional content.
More Cameroonian Dishes
Easy
📜 Story
Accra Banana
Banana Fritters
Breakfast, afternoon snack
Hard
📜 Story
Achu Soup
Yellow Soup with Pounded Cocoyam
Sunday lunch, celebrations, cultural festivals
Medium
📜 Story
Bobolo
Fermented Cassava Sticks
Accompaniment to soups and stews
Easy
📜 Story
Brochettes
Grilled Meat Skewers
Evening street food, parties, bars
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!