Entree: Senegal – Casamance – Lakhou Khar (Hearty Casamance fish and okra stew simmered in tomato and palm oil broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) red palm oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (480 g) canned crushed tomatoes
- 1 1/2 lb (680 g) firm white fish fillets (snapper, grouper, or cod), cut into large chunks
- 8 oz (225 g) smoked fish (smoked mackerel or smoked herring), flaked
- 12 oz (340 g) fresh okra, trimmed and halved lengthwise
- 1 scotch bonnet or habanero chili, pierced (optional for heat)
- 2 cups (480 ml) fish stock or water
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 cup (15 g) chopped fresh parsley or cilantro
- 2 tbsp (30 ml) fresh lime juice
- 2 cups (400 g) long-grain white rice, rinsed and cooked for serving

Instructions

1. Heat the red palm oil in a heavy pot over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
2. Stir in the minced garlic and tomato paste; cook 1–2 minutes until fragrant. Add the crushed tomatoes, smoked paprika, black pepper, and fish stock or water; bring to a gentle simmer.
3. Add the halved okra and the whole pierced chili (if using). Simmer gently for 8–10 minutes until the okra is tender but not mushy.
4. Gently add the fresh fish chunks and flaked smoked fish to the pot, nestling them into the simmering sauce. Cover and poach over low heat for 6–8 minutes, or until the fish is cooked through and flakes easily.
5. Remove the chili if used. Stir in the chopped parsley or cilantro and the lime juice. Taste and adjust salt and pepper.
6. Serve the Lakhou Khar hot over steamed rice, spooning plenty of sauce and okra over each portion.