Entree: Senegal – Dakar & Coastal Senegal – Soupe Kandia (Okra and fish stew in a silky palm-oil broth, typical of coastal Senegal)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (450 g) firm white fish (cod, grouper, or similar), cut into 1–2 inch (2–5 cm) chunks
- 12 oz (340 g) fresh okra, trimmed and sliced crosswise
- 1 large onion, finely chopped (225 g)
- 3 cloves garlic, minced (9 g)
- 2 tbsp (30 ml) red palm oil
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) fish stock or water
- 1 cup (240 ml) canned crushed tomatoes
- 1–2 scotch bonnet or bird’s eye peppers, whole (pierced) for heat control or 1/4–1/2 tsp (1–2 g) cayenne
- 1 tsp (1 g) dried thyme
- 1 bouillon cube (optional)
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- Salt to taste
- Fresh cilantro or parsley for garnish (a handful)
- Cooked white rice, to serve (about 2 cups cooked per 4 servings)

Instructions

1. Prepare ingredients: rinse and slice okra, chop onion and garlic, cut fish into chunks and pat dry. If using whole hot peppers, pierce them so heat releases without breaking.
2. Heat the palm oil and vegetable oil in a large heavy pot over medium heat. Add the chopped onion and cook until translucent and starting to brown, about 6–8 minutes.
3. Add the minced garlic and tomato paste; cook 1–2 minutes, stirring, to deepen the tomato flavor.
4. Stir in the crushed tomatoes, fish stock (or water), thyme, bouillon cube (if using), and whole hot peppers. Bring to a simmer.
5. Add the sliced okra to the simmering broth. Cook gently until okra begins to soften and the broth develops a slightly thickened, mucilaginous texture, 10–12 minutes.
6. Carefully add the fish chunks to the pot and simmer gently until the fish is cooked through and flakes easily, 6–8 minutes depending on size.
7. Remove the pierced hot peppers (or leave if preferred). Stir in lemon juice and adjust seasoning with salt and, if needed, a little more bouillon or pepper.
8. Serve the Soupe Kandia hot over or alongside steamed white rice, garnished with fresh cilantro or parsley.