Soup kandia recipe

An okra sauce cooked down until it turns glossy and stringy, darkened with a large amount of red palm oil and built on smoked and dried fish.

1 hour and 35 minutesmedium11 ingredients

Ingredients

• 500 g okra
• 250 ml red palm oil
• 200 g smoked fish
• 100 g dried fish
• 400 g beef
• 50 g dried shrimp
• 1 tbsp fermented locust beans
• 1 onion
• 1 scotch bonnet pepper
• 1500 ml water
• 1 tsp salt

How to make Soup kandia

1. Simmer 400 g of beef with 1 chopped onion in 1.5 litres of water for 40 minutes, then add 100 g of smoked fish and 100 g of dried fish.
2. Slice 500 g of okra very thin or grate it, and do not rinse it afterwards: the mucilage it releases is the entire point of the dish.
3. Tip the okra into the simmering broth with 50 g of dried shrimp, 1 tablespoon of fermented locust beans and 1 whole scotch bonnet pepper.
4. Cook uncovered for 25 minutes, stirring often, until the okra collapses and the broth turns glossy and stringy.
5. Pour in 250 ml of red palm oil; that quantity is normal, the sauce has to turn deep orange, and simmer 20 minutes more without a lid.
6. Crush the scotch bonnet against the side of the pot only if you want real heat, then salt to taste.
7. Serve over white rice, the sauce thick enough to hold a spoon upright.

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