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Superkanja
Superkanja is a traditional Gambian recipe for a classic stew of meat, bell peppers, fish and dried smoked fish in a palm-oil based sauce with hot chillies, greens and okra. The full recipe is presented here and I hope you enjoy this classic Gambian version of: Superkanja.
prep time
20 minutes
cook time
115 minutes
Total Time:
135 minutes
Serves:
6
Rating: 
Tags : Gambia Recipes
This classic
Gambian dish derives its name from a mix of the Portuguese word
sopa (soup) and the West African
hanja (okra). It is variously known as
superkanja,
supa kanja and
kanjadaa.
Ingredients:
250ml palm oil (or groundnut oil)
500g stewing meat, cubed
1 onion, chopped
1 red bell pepper, de-seeded and chopped
2 hot
chillies, chopped
2.5l water
1 smoked or
dried fish, cleaned, rinsed and broken into bite-sized pieces (with bones and skin removed)
1 fresh fish, cut into bite-sized pieces
900g greens (eg spinach, collard greens, kale, turnip greens, okra leaves, sweet potato leaves) washed, with stems removed, washed and cleaned
30 okra chopped
2 Maggi cubes or 2 chicken bouillon cubes (with a pinch each of ground coriander and cumin)
salt and
cayenne pepper, to taste
Method:
Heat 60ml of the oil in a large pot then fry the meat until browned then add the onion and bell pepper and fry for a further 2 minutes. Add the remaining ingredients and bring to a boil then reduce the heat and simmer for about 90 minutes until all the ingredients are tender.
When the soup has reduced sufficiently stir-in the additional palm oil and simmer for a further 20 minutes.
Serve on a bed of boiled rice.
