A rich, silky soup built on a base of finely sliced okra, tomato, and palm oil, loaded with fresh crab, shrimp, and smoked fish.
Instructions
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1
Heat palm oil, sauté onion until golden. Add blended tomatoes and cook 10 minutes.
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2
Add okra and stir continuously on medium heat for 15 minutes until reduced.
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3
Add water, netetou, bouillon, and scotch bonnet. Bring to a boil.
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4
Add crab halves and smoked fish. Simmer 20 minutes.
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5
Add shrimp and cook 5 more minutes until pink.
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6
Serve hot over steamed rice or with fonio.
Did You Know?
The Casamance region where this soup originates is called the "green lung" of Senegal — its lush mangroves provide the crabs and shellfish that make this dish extraordinary.
The Story Behind Soupou Kandjé
Soupou Kandjé is a signature dish of Senegal's Casamance region, reflecting the Diola people's mastery of river and ocean ingredients. The combination of palm oil, okra, and mixed seafood showcases the agricultural and maritime abundance of southern Senegal.
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