About
Soupou Kanja is a traditional Senegalese stew made with fish, okra, and palm oil, often flavored with smoked fish for depth. The okra gives the stew a slightly viscous texture, while the palm oil adds a rich, earthy flavor. It is typically served with rice or couscous and enjoyed as a hearty main dish for lunch or dinner.
Cultural Context
Soupou Kanja is a staple in Senegalese cuisine, often prepared for family meals and gatherings. It reflects the coastal influence in Senegalese cooking, with fish being a primary protein source. The dish is cherished for its comforting and nourishing qualities.
Ingredients
500 gfresh fish (such as tilapia or grouper)(cleaned and cut into chunks)
300 gokra(trimmed and sliced)
3 tbsppalm oil
100 gsmoked fish(flaked)
1 largeonion(chopped)