Soupoukanja (Goat Stew with Okra) is a traditional Senegalese recipe for a classic stew of goat meat in an okra-based sauce with tomatoes, fermented locust beans and chillies. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Goat Stew with Okra (Soupoukanja).
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Soupoukanja is the Wolof name for 'okra sauce' and this is a classic Senegalese goat meat dish.
Ingredients:
1kg goat meat, cut into pieces
300g okra, washed and sliced into rounds
6 tomatoes, diced
30g nététou (a block of fermented locust beans)
3 onions, peeled and coarsely chopped
3 bayleaves
2 Maggi cubes (or beef stock cubes)
2 chillies, chopped
3 tbsp groundnut oil
salt and freshly-ground black pepper
Method:
Heat the oil in a pan, add the meat and fry until browned all over. Remove from the pan and set aside to keep warm.
Cut the cake of fermented locust beans into small pieces. Combine half of the locust bean cake with the onion, bayleaf and half the okra. Add to the pan and fry for a few minutes. Add the tomatoes and chillies then season with the Maggi cubes, salt and black pepper.
Pour over 1l of water and return the goat meat to the pan. Bring the mixture to a boil, cover the pan and simmer for 100 minutes. Now add in the remaining okra and locust beans.
Simmer gently over low heat for a few minutes, until the sauce is thickened then serve hot accompanied by boiled jasmine rice.
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