Soupe de Kandia Malienne (Okra, Red Palm & Coastal/River Fish Stew) – Authentic Mali Recipe

Ingredients for Soupe de Kandia Malienne (Okra, Red Palm & Coastal/River Fish Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) firm white fish chunks, prepped into bite-sized pieces
• 1.5 cups sliced okra pods, washed and trimmed
• 1 cup steamed white rice
• 1 medium onion and 3 cloves garlic, finely minced with red palm oil
• 1.5 tbsp traditional Mali seasoning (garlic, sweet onion, ginger, hot pepper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and red palm oil for 3–4 minutes until fragrant.
2. Stir in garlic, sweet onion, ginger, hot pepper and toast for 45 seconds to release the essential oils of Mali's kitchen.
3. Add firm white fish chunks and sliced okra pods, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in steamed white rice, adjust seasoning, and ladle steaming hot into deep bowls.