A thick, glossy okra soup enriched with palm oil, smoked fish, and seafood, delivering a deeply savoury and slightly viscous bowl of Casamance comfort.
Ingredients
500g fresh okra, finely chopped
300g smoked fish, deboned
200g shrimp, peeled
1/4 cup palm oil
1 onion, chopped
2 tomatoes, diced
2 scotch bonnet peppers
1 tbsp fermented locust beans (netetou)
2 bouillon cubes
Salt to taste
1L water
Instructions
1Heat palm oil in a large pot. Sauté onion and tomatoes until softened.
2Add chopped okra and stir continuously for 10 minutes to reduce sliminess.
3Add water, bouillon cubes, netetou, and scotch bonnet. Bring to a boil.
4Add smoked fish and simmer 20 minutes.
5Add shrimp and cook 5 more minutes until pink and cooked through.
6Serve 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.