Senegalese Okra Soup (Soupe Kandia) | African Food Recipes

palm oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats while canola is more budget-friendly.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories, while sunflower seed butter is often less expensive.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini is lower in calories, and green beans are more widely available.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth can be healthier and more flavorful, while seasoned water is cost-effective.

Prepare 4 pounds of okra and set aside.

Use salmon, dried shrimp, fresh shrimp, and crab legs as seafood ingredients.

Broil 2 onions for 20 minutes, peel, and add to the garlic blend.

Blend garlic blend with locus powder and the broiled onions.

Add okra to the blender and blend lightly to avoid over-processing.

Pre-boil 7 cups of water in a pot.

Add dried seafood to the boiling water and cook for a while.

Add salmon to the pot and be cautious with salt due to the saltiness of dried seafood.

Boil for 10-15 minutes, then remove the fish, taking out the bones.

Add dried fish and African eggplant to the pot.

Add okra and half of the garlic blend mixture to the pot.

Add 1.5 cups of red palm oil and let it cook on medium heat.

Add smoked fish and stir to ensure nothing sticks to the bottom.

Add remaining garlic blend and locus powder if needed.

Add crab legs and shrimp, cooking for an additional 7-9 minutes.

Taste and adjust salt as necessary before adding the rest of the palm oil and habanero peppers.

Finally, add the cooked fish back to the pot and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens