Supakanja

Name: Supakanja
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Gambian
Ingredients: 500g fresh okra, sliced; 300g smoked catfish, deboned; 1 cup palm oil; 2 large onions, diced; 4 cloves garlic, minced; 200g dried shrimp; 1 bunch sorrel leaves, chopped; 2 Maggi cubes; 2 Scotch bonnet peppers; Salt to taste; 4 cups water; 2 cups cooked rice for serving

Supakanja (SOO-pah-KAN-jah)

Okra Soup

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 396 kcal

A thick, hearty okra soup simmered with smoked fish, palm oil, and leafy greens, served over steamed rice as a staple Gambian meal.

Nutrition & Info

Protein 28.0g

Carbs 35.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large pot wooden spoon mortar and pestle

Presentation Guide

Vessel: deep bowl

Garnishes: fresh okra slices

Accompaniments: steamed white rice

Ingredients

500g fresh okra, sliced
300g smoked catfish, deboned
1 cup palm oil
2 large onions, diced
4 cloves garlic, minced
200g dried shrimp
1 bunch sorrel leaves, chopped
2 Maggi cubes
2 Scotch bonnet peppers
Salt to taste
4 cups water
2 cups cooked rice for serving

Instructions

1
Wash and slice the okra into thin rounds. Pound dried shrimp in a mortar until fine.
2
Heat palm oil in a large pot over medium heat. Saute onions and garlic until golden, about five minutes.
3
Add the smoked fish and ground dried shrimp. Stir gently to avoid breaking the fish.
4
Pour in water and bring to a boil. Add Maggi cubes and Scotch bonnet peppers whole.
5
Add sliced okra and sorrel leaves. Stir well and reduce heat to a simmer.
6
Cook for thirty minutes until the soup is thick and the okra is tender. Serve over steamed rice.

💡

Did You Know?

Supakanja is so central to Gambian identity that many Gambians abroad consider it the ultimate comfort food and taste of home.

Chef's Notes

Equipment Tips

large pot
wooden spoon
mortar and pestle

Garnishing

fresh okra slices

Accompaniments

steamed white rice

The Story Behind Supakanja

Supakanja is one of The Gambia's oldest and most beloved dishes, with roots stretching back centuries in West African culinary tradition. The combination of okra and palm oil forms the foundation of many Senegambian soups. Smoked fish was historically used as a preservation method along the Gambia River, making this dish a practical and nutritious staple for fishing communities. Today it remains a daily fixture in most Gambian households.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Pre-colonial West African

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