A thick, hearty okra soup simmered with smoked fish, palm oil, and leafy greens, served over steamed rice as a staple Gambian meal.
Ingredients
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500g fresh okra, sliced
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300g smoked catfish, deboned
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1 cup palm oil
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2 large onions, diced
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4 cloves garlic, minced
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200g dried shrimp
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1 bunch sorrel leaves, chopped
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2 Maggi cubes
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2 Scotch bonnet peppers
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Salt to taste
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4 cups water
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2 cups cooked rice for serving
Instructions
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1
Wash and slice the okra into thin rounds. Pound dried shrimp in a mortar until fine.
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2
Heat palm oil in a large pot over medium heat. Saute onions and garlic until golden, about five minutes.
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3
Add the smoked fish and ground dried shrimp. Stir gently to avoid breaking the fish.
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4
Pour in water and bring to a boil. Add Maggi cubes and Scotch bonnet peppers whole.
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5
Add sliced okra and sorrel leaves. Stir well and reduce heat to a simmer.
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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.