Senegalese · intermediate
Senegalese Smoked Fish And Okra Soupou Kandja
A comforting coastal stew highlighting sliced fresh okra simmered with flaked smoked fish and savory red palm oil.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat red palm oil in a medium heavy saucepan over medium heat until melted and fragrant.
- 02
Add chopped onion and garlic, cooking for 3 minutes until translucent and soft.
- 03
Stir in diced tomatoes and miso paste, cooking for 3 minutes to break down the tomatoes.concept.
- 04
Pour in seafood broth and bring the mixture to a gentle boil.
- 05
Add sliced okra, lower heat to medium-low, and simmer uncovered for 12 minutes until okra softens and thickens the stew.
- 06
Fold in flaked smoked fish and simmer gently for 4 minutes until thoroughly warmed through before serving.
A LITTLE KITCHEN KNOW-HOW
Natural Okra Thickening
Utilizing the natural soluble fibers released by sliced okra during simmering to create a silky gravy consistency.
Notes from the kitchen
- Simmering okra uncovered prevents excess stickiness while letting the stew thicken naturally.
- Smoked fish adds traditional deep savoriness; choose high quality halal smoked trout or mackerel.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.