How to make Soupou Kandia – Senegalese Okra Sauce!

Here is the Soupou Kandia (Senegalese Okra Sauce) recipe:

Soupou Kandia – Senegalese Okra Sauce

Ingredients (For 8 people):

500g boneless mutton

1 captain (or white fish like cod)

600g smoked fish (e.g., conger)

200g dried shrimp / 10 prawns (optional) / A few pieces of Yet (optional)

1.5kg okra

3 orange peppers + 1 green pepper

2 onions

4 large blended tomatoes

4 cloves of garlic

Salt, pepper, cube (Maggi)

Optional: 2 dikhato (flat eggplants)

Preparation:

1. Boil water:

In a large pot, bring 2.5 liters of water to a boil.

2. Cook the Meat:

Once the water is boiling, add the mutton (and the Yet if using) and let it cook for about 10 minutes.

3. Prepare the Nokoss:

Blend onions, garlic, green pepper, netetou, salt, and pepper into a smooth mixture (Nokoss).

Add this mixture to the pot and cook for 2-3 minutes.

4. Add Tomatoes and Fish:

Add the blended tomatoes, the remaining 3 peppers, the fish (cut into 4 pieces), and the optional eggplants.

Let it cook for 15 minutes.

5. Remove the Fish:

After 15 minutes, remove the fish and chili from the pot.

6. Add the Okra:

Add the sliced okra to the pot (without stirring—everything will blend through cooking).

7. Continue Cooking:

Let the soup simmer for about 50 minutes.

8. Add Prawns:

Add the prawns and cook for an additional 25 minutes.

9. Add Dried Shrimp and Dried Fish:

Add the dried shrimp and coarsely chopped dried fish. Taste and adjust seasoning if needed.

10. Finish the Sauce:

After another 20 minutes, remove the fish from the pot and return the fish meat to the sauce.

11. Add Palm Oil:

Finish the soup by adding 40-50 cl of palm oil or to taste  then let it simmer for another 20 minutes.

12. Serve:

Serve the Soupou Kandia hot with white rice and enjoy!

From my kitchen to yours – Bon Appétit!

Enjoy this deliciously rich and flavorful Senegalese dish with all its wonderful ingredients.

Be sure to share it with your friends and family!