Senegalese Okra Soup with Smoked Fish

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Soupou Kandia is a beloved Senegalese okra soup from the Casamance region, built on a rich base of palm oil, slow-cooked okra, and deeply flavorful smoked fish. The dish has a velvety, slightly viscous texture from the okra and a layered, savory depth that is uniquely Senegalese.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 16 gCarbs
• 6 gFiber
• 5 gSugar
• 22 gProtein
• 740 mgSodium
• 620 mgPotassium
• 180 mgCalcium
• 3.2 mgIron
• 24 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the soup base

• 2 lb fresh okra, trimmed and sliced into 1/2-inch rounds
• 3 tablespoons red palm oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 Roma tomatoes, finely diced
• 1 Scotch bonnet pepper, pierced with a knife
• 1 tablespoon netetou (fermented locust beans), optional

For the protein and seasoning

• 1 lb smoked white fish (such as haddock or mackerel), skin removed and flaked
• 2 cups hot water
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 Maggi or Knorr bouillon cube, crumbled
• 1/4 cup fresh parsley, chopped
• 1 small onion, sliced thin for finishing

Directions

1. Rinse the trimmed okra under cool water and pat dry; slicing it into rounds releases the natural mucilage that gives the soup its signature velvety body.
2. Heat the palm oil in a heavy pot over medium heat until liquid and fragrant, then sauté the chopped onion for 5 minutes until softened and translucent.
3. Stir in the minced garlic and tomato paste and cook for 2 minutes, allowing the paste to deepen in color and flavor before adding the diced tomatoes and Scotch bonnet pepper.
4. Add the sliced okra and toss to coat in the oil, cooking for 6 to 8 minutes while stirring so the okra begins to soften and release its sticky liquid.
5. Pour in 2 cups of hot water, add the netetou if using, crumble in the bouillon cube, and season with salt and black pepper; bring to a gentle simmer.
6. Reduce heat to low, cover partially, and simmer for 25 minutes, stirring occasionally, until the okra is very tender and the broth has thickened to a glossy, gravy-like consistency.
7. Gently fold in the flaked smoked fish and let it warm through for 5 minutes so the smoky flavor permeates the broth without breaking up the fish.
8. Remove the Scotch bonnet pepper, stir in the chopped parsley and sliced raw onion for a fresh, sharp contrast, taste and adjust salt, then serve hot.
9. Ladle into deep bowls and accompany with steamed white rice or crusty baguette so diners can soak up every drop of the rich broth.

Cook’s Notes

• Use frozen okra if fresh is unavailable; thaw and pat very dry to control the slimy texture and avoid a watery broth.
• Do not skip the palm oil; it provides the deep orange color and nutty undertone that defines Soupou Kandia; substitute only with a blend of vegetable oil and a pinch of paprika as a last resort.
• Netetou adds an earthy, umami funk similar to fermented soybeans; if unavailable, a small spoonful of miso paste whisked into the broth works as a mild stand-in.
• For a heartier version, add a handful of cooked shrimp or chunks of firm white fish alongside the smoked fish in the last 10 minutes of cooking.
• The soup tastes even better the next day once the smoky, savory notes have fully married, so consider making it a day ahead and reheating gently.

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