Soupe Kandia

Name: Soupe Kandia
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Senegal
Ingredients: 800g palm nut cream (tinned); 400g beef or lamb, cubed; 200g smoked fish (herring or smoked mackerel); 1 large onion, diced; 2 garlic cloves, minced; 1 scotch bonnet chilli; 200g okra, sliced; salt to taste; white rice to serve

Senegal

Soupe Kandia is one of the dishes at the heart of Senegalese cuisine and is considered a sister dish to thiéboudienne. It is eaten at family gatherings and celebrations throughout Senegal.

Senegal's rich palm nut soup — palm oil extract slow-cooked with smoked fish, meat and vegetables into a deeply flavoured orange-red broth. Served over rice, it is one of Senegal's great celebratory dishes.

Prep

30 mins

Cook

1 hr 30 mins

Difficulty

Medium

Calories

385 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

800gpalm nut cream (tinned)

400gbeef or lamb, cubed

200gsmoked fish (herring or smoked mackerel)

1 largeonion, diced

2garlic cloves, minced

1scotch bonnet chilli

200gokra, sliced

saltto taste

white riceto serve

Method

Brown meat in oil. Remove.

Fry onion and garlic until golden.

Add palm nut cream and 1L water. Bring to boil.

Return meat and add smoked fish and scotch bonnet. Simmer 1 hour.

Add okra. Cook 20 more minutes until thick and rich.

Season generously. Serve over white rice.

Chef's Tip

Palm nut cream (not palm oil) is the correct ingredient — it gives the soup its characteristic thick, rich, orange colour and flavour.

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Soupe Kandia

Ingredients

Method

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