Ingredients
- Beef
- Okra
- Shrimp
- Seafood mix (e.g. mussels, squid)
- Palm oil
- Onions
- Tomatoes
- Garlic
- Chili peppers
- Nokoss (traditional seasoning paste)
- Shrimp powder
- Soumbala (fermented néré seed powder)
- Broth (in cubes or powder)
- Guedj (dried fish)
- Yët (dried and salted sea mollusc/snail)
Instructions
- Prepare the base: In a large pot of boiling water, add the beef, whole onions, tomatoes, chili peppers, garlic and flavored salt. Add the Guedj and Yët to give more flavor.
- Prepare the vegetable mixture: Once the vegetables are tender, remove them from the pot and mix them with the Nokoss paste. Then pour this mixture back into the pot.
- Add the palm oil: Pour in the palm oil and simmer until the oil begins to rise to the surface.
- Prepare the okra: Finely chop the okra and add them to the pot.
- Add the seafood: Add the shrimp and remaining seafood mixture.
- Final seasoning: Add the shrimp powder, Soumbala and stock cubes. Add a little palm oil if necessary.
- Simmer: Cook over low heat until the sauce is thick and smooth and the okra are perfectly cooked.
- Serve: Serve the Kandia Soup hot on a bed of white rice or accompanied by “Placali” (fermented cassava paste).