Supa Kanja (Okra Soup)
The okra soup of the river: supa kanja — okra simmered with palm oil, fish, meat and seafood into a slippery, rich soup over rice. Ingredients: okra, palm oil, smoked fish, crab or prawns, beef, onions, chiles, ogiri (optional).
What it is
The okra soup of the river: supa kanja — okra simmered with palm oil, fish, meat and seafood into a slippery, rich soup over rice. Ingredients: okra, palm oil, smoked fish, crab or prawns, beef, onions, chiles, ogiri (optional). Recipe: 1) Simmer meats and fish. 2) Add palm oil and onions. 3) Stir in cut okra; cook until it draws silkily. 4) Season fierce or gentle. Serve: over rice — supa kanja is celebration soup. Flavor: rich, slippery, oceanic. History: okra soups span West Africa; Gambia's seafood-rich kanja is its riverine luxury. See also: Domoda, Benachin.
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Related topics
World Cuisines
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