Entree: Senegal – Northern Senegal – Soupe Kandia (Hearty West African okra and beef stew thickened by cooked okra and flavored with palm oil and tomatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) beef stew meat, trimmed and cut into 1-inch pieces
- 1 lb (454 g) fresh okra, trimmed and sliced 1/4-inch (0.6 cm) thick
- 3 tbsp (45 ml) palm oil (substitute neutral vegetable oil if unavailable)
- 1 large onion, thinly sliced
- 3 cloves (approx. 9 g) garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) crushed tomatoes
- 1 Scotch bonnet pepper, whole (leave intact for milder heat or slit for more)
- 4 cups (960 ml) beef stock or water
- 1 tsp (5 g) bouillon powder or 1 beef bouillon cube
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the palm oil in a heavy pot over medium-high heat. Add the beef in batches and brown on all sides, about 6–8 minutes total; remove and set aside.
2. Add the sliced onion to the pot and sauté until soft and beginning to brown, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and crushed tomatoes and cook 2–3 minutes to deepen the flavor.
4. Return the browned beef to the pot. Add the beef stock, bouillon, and the whole Scotch bonnet pepper. Bring to a boil, then reduce heat and simmer, covered, until the beef is tender, about 45–60 minutes.
5. Add the sliced okra and lemon juice, simmer uncovered for 10–15 minutes until the okra is tender and has slightly thickened the broth. Taste and adjust salt and pepper; remove the whole Scotch bonnet before serving if desired.
6. Garnish with chopped cilantro or parsley and serve hot with steamed rice, couscous, or millet.