🇬🇳 Guinean Cuisine

Suppu Kanja

Okra and Seafood Soup

Prep Time 1 hour

Servings 6

Difficulty Hard

Calories 484 kcal

A hearty coastal soup combining fresh okra with shrimp, crab, and smoked fish in a fragrant palm oil broth, reflecting Guinea's bountiful Atlantic harvest.

Ingredients

400g fresh okra, sliced
300g fresh shrimp, deveined
2 blue crabs, cleaned and halved
200g smoked fish, deboned
1/4 cup palm oil
2 onions, chopped
3 tomatoes, chopped
2 scotch bonnet peppers
2 tbsp ground crayfish
2 bouillon cubes
Salt to taste
1L water

Instructions

1 Heat palm oil and sauté onions until translucent.
2 Add tomatoes and cook 10 minutes until reduced.
3 Add water, crayfish, peppers, and bouillon cubes. Bring to a boil.
4 Add crabs and smoked fish. Simmer 15 minutes.
5 Add shrimp and okra. Cook 10 minutes until shrimp are pink and okra is tender.
6 Serve hot over rice.

Did You Know?

The quality of suppu kanja at a Guinean wedding is said to predict the success of the marriage — a rich, well-seasoned soup means prosperity ahead.