Soup

Soupou Kandja (Senegal)

Name: Soupou Kandja (Senegal)
Total time: 50 min
Yield: serves 4
Ingredients: 400 g Okra; 1 Onion; 2 cloves Garlic; 2 tbsp Neutral oil; 400 g White fish fillet; 2 tbsp Tomato paste; 800ml Stock; 1 Chili pepper

Preparation time: 50 min
Servings: serves 4

Ingredients

serves 4

Okra — to buy400 g
Onion — to buy1
Garlic — to buy2 cloves
Neutral oil — to buy2 tbsp
White fish fillet — to buy400 g
Tomato paste — to buy2 tbsp
Stock — to buy800ml
Chili pepper — to buy1

Preparation

Cut the okra into thin rounds: it will naturally thicken the soup as it cooks, like a roux, which is completely normal and desired in this dish.
Slice the onion and garlic, cook them in the oil over medium heat 4-5 minutes, until tender.
Add the tomato paste, mix and cook 2 minutes.
Add the white fish cut into large chunks and mix gently so it doesn't break apart.
Add the okra and cover with stock, bring to a boil then lower the heat, cover and simmer 25-30 minutes over low heat, stirring gently from time to time.
The soup should thicken slightly from the okra and take on an almost velvety texture; add chili to taste at the end of cooking.
Serve piping hot with white rice, ladling the soup generously on top.