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Soupe Kandja
Soupe Kandja is a traditional Malian recipe for a classic one-pot dish of meat and seafood with rice in an okra and red palm oil base. The full recipe is presented here and I hope you enjoy this classic Malian version of: Soupe Kandja.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6–8
Rating: 
Tags : Chilli RecipesVegetable RecipesMali Recipes
This is a dish that Mali shares in common with Senegal and the Gambia. This Malian version is made with rice and seafood. In essence it's an okra stew in a red palm oil with either meat or seafood.
Ingredients:
2 tbsp oil
250g good quality meat (mutton or goat), cubed
1 onion, peeled and chopped
1 tbsp tomato purée
1kg rice, washed and drained
250ml red palm oil
1kg okra
1 fillet of fish, cut into chunks
12 king prawns, peeled and de-veined
4 crabs
1 piece of yett (dried shellfish, typically winkles of some kind)
1 piece of smoked and dried fish
1 fresh chilli
2 tbsp dried piri-piri chillies
1 tbsp
nététou
3 garlic cloves
2 bitter tomatoes
1 spring onion cut into 3cm lengths
Method:
Heat 2 tbsp of oil in a pan, add the meat and fry until browned all over. Add the onions and fry for 3 minutes more then add the tomato purée and continue cooking for a couple of minutes.
Add 500ml water, bring to a boil, then season to taste, reduce to a simmer, cover and cook for about 20 minutes or until the meat is cooked.
Add the fresh fish, smoked and dried fish then open the crabs and add them along with the prawns, bitter tomatoes and the fresh chilli. Bring to a simmer and cook for 10 minutes.
In the meantime, trim the okra then pound to a paste in a mortar. Combine the yett, dried chillies, nététou, garlic and spring onion and pound to a paste (this is a flavour mixture known as 'nokoss').
Add the okra to the stew and bring back to a simmer then stir in the nokoss mixture an the red palm oil. Bring back to a simmer and cook for about 15 minutes more, or until the meat is completely tender.
Adjust the seasonings to taste and serve.
