Soupou Kandia (Senegalese Silky Okra, Shrimp & Red Palm Oil Stew) – Authentic Senegal Recipe

Ingredients for Soupou Kandia (Senegalese Silky Okra, Shrimp & Red Palm Oil Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) peeled wild shrimp and flaky white fish, prepped into bite-sized pieces
• 1.5 cups finely sliced fresh okra pods, washed and trimmed
• 1 cup steamed white jasmine rice
• 1 medium onion and 3 cloves garlic, finely minced with red palm oil
• 1.5 tbsp traditional Senegal seasoning (garlic, sweet onion, ginger, green chili)
• 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, green chili and toast for 45 seconds to release the essential oils of Senegal's kitchen.
3. Add peeled wild shrimp and flaky white fish and finely sliced fresh 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 jasmine rice, adjust seasoning, and ladle steaming hot into deep bowls.