A thick, glossy okra soup enriched with palm oil, smoked fish, and seafood, delivering a deeply savoury and slightly viscous bowl of Casamance comfort.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Heat palm oil in a large pot. Sauté onion and tomatoes until softened.
-
2
Add chopped okra and stir continuously for 10 minutes to reduce sliminess.
-
3
Add water, bouillon cubes, netetou, and scotch bonnet. Bring to a boil.
-
4
Add smoked fish and simmer 20 minutes.
-
5
Add shrimp and cook 5 more minutes until pink and cooked through.
-
6
Serve hot over steamed rice or with fonio.
Did You Know?
The secret to great Soupe Kandia is patience — the okra must be stirred until the gluey texture transforms into a silky, rich consistency.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- mortar and pestle
Garnishing
palm oil drizzle
Accompaniments
steamed rice, fonio
The Story Behind Soupe Kandia
Soupe Kandia originates from Senegal's Casamance region, where palm oil and okra are staple ingredients. The Diola and Mandinka peoples of the south created this hearty soup as a vehicle for the region's abundant seafood and smoked fish. It stands apart from northern Senegalese cuisine through its use of palm oil.
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