Senegalese Okra Soup (Kandia)

Ingredients

• about 450 g Okra
• about 450 g Beef or Chicken
• 1 large Onion
• 3 medium Tomatoes
• 2 tbsp Tomato Paste
• about 113 g Smoked Fish (optional)
• 1/4 small Scotch Bonnet Pepper
• 2 tbsp Vegetable Oil
• 6 cups Beef or Chicken Broth
• 1 tbsp Tamarind Paste
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g of okra and cut it into 1.27 cm pieces. Cut the about 450 g of beef or chicken into 2.54 cm cubes. Peel and finely chop the 1 large onion. Core and dice the 3 medium tomatoes.
2. 2Heat the 2 tbsp of vegetable oil in a large 6-quart pot or Dutch oven over medium-high heat, 190°C. Add the about 450 g of beef or chicken and brown it on all sides, about 5-7 minutes. Remove the meat or chicken from the pot and set aside.
3. 3Add the chopped 1 large onion to the pot and cook over medium heat, 150°C, until softened, about 5 minutes. Stir in the 2 tbsp of tomato paste and cook for 1 minute more, stirring constantly.
4. 4Add the diced 3 medium tomatoes, the about 113 g of smoked fish (if using), and the 1/4 small scotch bonnet pepper. Cook, stirring occasionally, until the tomatoes begin to break down, about 5-7 minutes. The mixture will be fragrant.
5. 5Pour in the 6 cups of beef or chicken broth and bring the mixture to a simmer over medium-high heat, 190°C. Add the cut about 450 g of okra and the 1 tbsp of tamarind paste. Stir well to combine.
6. 6Return the browned beef or chicken to the pot. Reduce the heat to medium-low, 120°C, cover the pot, and simmer for 30-35 minutes, or until the okra is tender and the soup has thickened to your desired consistency. The meat should be cooked through and tender, reaching an internal temperature of 74°C for chicken or 71°C for beef.
7. 7Season the soup with 1 tsp of salt and 1/2 tsp of black pepper. Stir well and taste. Serve the Kandia hot.

Related Guides