Soupou Kandja Recipe – Senegalese Okra Sauce
An iconic Senegalese dish, the Soupou Kandja is a creamy sauce made with fresh okra, dried fish, red palm oil, and sometimes enhanced with crab or seafood. Rich, fragrant, and flavorful, this recipe is usually enjoyed with white rice and highlights typical African products.
Ingredients for 4 Servings
500 g of fresh okra (or frozen)
150 g of dried fish (Nile perch, croaker, or African sea bream)
2 tablespoons of dried shrimp powder (or whole dried shrimp)
2 onions
2 cloves of garlic
3 tablespoons of red palm oil
1 whole chili pepper (such as bird’s eye chili or African Scotch bonnet pepper)
1 bouillon cube
Salt, pepper
Preparation
Prepare the okra: Wash the okra, trim the ends, then chop them very finely or blend them. Set aside.
Rehydrate the dried fish: Soak the pieces in lukewarm water for 20 minutes. Drain and set aside.
Sauté the onions and garlic in hot palm oil until translucent.
Add the fish pieces, whole chili, shrimp powder, and a little water. Simmer for 10 minutes.
Stir in the chopped okra, bouillon cube, salt, and pepper. Cook over low heat for 20 to 25 minutes, stirring occasionally until a viscous and coating texture is achieved.
Serve hot, accompanied by fragrant white rice.
KissAfrica Tips
- For a vegetarian version, replace the fish with smoked tofu and increase the amount of dried shrimp or use vegetable broth.
Get ready for a 100% African culinary journey at home.
