Soup
Konde soup (okra, eggplant, sweet potato and smoked fish)
- Preparation time
- 1 h
- Servings
- 4 servings
Ingredients
4 servings
- Okra — to buy200 g
- Eggplant — to buy2
- Sweet potato — to buy2
- Poisson fumé — to buy150 g
- Onion — to buy1
- Chili pepper — to buy1
- Palm oil — to buy2 tbsp
- Water — to buy1 L
- Salt — to buy1 tsp
Preparation
Cut the okra into rounds, the eggplants into cubes, and the peeled sweet potatoes into pieces.
Heat the palm oil in a large saucepan, sauté the sliced onion and chili for 3 minutes.
Add the sweet potatoes and eggplants, stir for 2 minutes to coat them well.
Pour in the water, bring to a boil, then lower the heat and simmer covered for 20 minutes.
Add the okra and the crumbled smoked fish, continue cooking for 20 minutes over low heat.
Lightly mash a few pieces of vegetable against the side with a spoon to naturally thicken the broth.
Season with salt to taste and serve this hearty soup piping hot, as a standalone meal.