The star of this soup is the okra(kanja) and red palm oil, if you ever get the pleasure of visiting the Gambia, this soup is traditionally made every Saturday in almost all homes for lunch. I make this soup according to what I have available in Canada. The inspiration for the gumbos you may have tried probably originated from this West African stew.
1 cup palm oil (make sure it is red not the refined palm oil)
1 pound stew meat cut into cubes
1 onion, peeled and chopped
1 or 2 habanero peppers
five to ten cups water
one smoked or dried fish, cleaned, rinsed in water, and bones removed, broken into bite-sized pieces, I use smoked cod(no bones)
one fresh fish, cut into bite-sized pieces
twenty to thirty okra, ends removed sliced thin or puree
1 beef bouillon cube
1 tsp cumin powder
salt, cayenne pepper (to taste)
Fry the meat in a little oil then add the onions
add the water and okra and cook on low until the soup thickens
add the fish, the peppers, cumin and bouillon cube
add the rest of the palm oil and cook until it rises to the top
serve over rice or with fufu
(I love carrots, I add them to everything)
2 comments:
this is a very useful site,keep it up.. the suba kanja is my favourite!!
just some extra tips... i use ox tale and sometimes cow foot (sliced), it tastes great in this kinda stew!! also i add garden egg/bitter tomatoe in the stew,i add them 20 min before the stew is ready, also more than one Jumbo/Maggi cube.. and the juice of a whole lemon to add taste ;-)
i also add dried pounded shrimps when the stwe starts thinkening, and fresh scampi/shrimps and oysters (canned) at the end of the cooking time. ENJOY! (this stew is to me a real taste of West Africa!)
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