A rich, silky soup built on a base of finely sliced okra, tomato, and palm oil, loaded with fresh crab, shrimp, and smoked fish.
Ingredients
500g fresh okra, finely sliced
2 live crabs, cleaned and halved
250g shrimp, shell-on
200g smoked catfish, deboned
2 tbsp palm oil
3 tomatoes, blended
1 onion, chopped
2 scotch bonnet peppers
1 tbsp fermented locust beans (netetou)
2 bouillon cubes
Salt to taste
1.5L water
Instructions
1Heat palm oil, sauté onion until golden. Add blended tomatoes and cook 10 minutes.
2Add okra and stir continuously on medium heat for 15 minutes until reduced.
3Add water, netetou, bouillon, and scotch bonnet. Bring to a boil.
4Add crab halves and smoked fish. Simmer 20 minutes.
5Add shrimp and cook 5 more minutes until pink.
6Serve 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.