Soupe kandia — okra and fish with red palm oil
A thick sauce of fresh and dried okra with fish and dried sea snails.
Active time35 min
Cooking45 min
Total1 h 15 min
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Ingredients
- 2 garlic cloves
- 1 onion
- 1 pinch of ground hot chilli — optional
- 500 g sea fish steak
- 1500 ml water
- 100 g fermented nététou seeds
- 250 ml red palm oil
- 50 g dried fish
- 1 pinch of ground black pepper — optional
- 100 g okra powder
- 50 g dried yet sea snail
- 500 g fresh okra
- 4 small toufa sea snails
Preparation
Rinse the fish, yet and toufa sea snails. Wash the okra, trim the stalks and chop very finely. Peel the onion and garlic, then pound with the nététou. Add the optional pepper and chilli if using.
2 garlic cloves1 onion1 pinch of ground hot chilli — optional500 g sea fish steak100 g fermented nététou seeds50 g dried fish1 pinch of ground black pepper — optional50 g dried yet sea snail500 g fresh okra4 small toufa sea snails- knife
- chopping board
- food processor
Bring the measured water to a simmer in a large saucepan. Add the fish steak and cook for about 5 min, until opaque and flaking. Lift it out, keeping the water in the pan. Carefully remove the skin and all bones, then flake the flesh.
1500 ml water- saucepan
- slotted spoon
- plate
Add the okra, dried fish, yet, toufa and pounded aromatics to the cooking water. Simmer gently for about 35 min, stirring regularly and gradually adding the okra powder to avoid lumps. Once thick and the okra tender, add the flaked fish and palm oil. Warm through gently while stirring and serve hot.
250 ml red palm oil100 g okra powder- saucepan
- spoon
Allergens
- Fish
Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.