Ingredients
Main components:
- Okra (Kandia): Fresh okra, finely chopped or grated.
- Palm oil: For the characteristic orange color and rich taste.
- Proteins: Meat (beef or lamb), smoked fish and fresh fish (such as sea bream or grouper).
- Seafood mix: Mussels, dried shrimp and a seafood cocktail.
Flavorings and Seasonings:
- Sea powders: Shrimp powder for added depth.
- Aromatics: Onions, garlic and hot peppers.
- Fermented keys: Guedj (salted dried fish) and Yet (fermented dried mollusc).
- Seasoning: Salt and stock cubes (optional).
Preparation
- Prepare the base: Boil the firmest meat and seafood (such as yet) in water until tender.
- Add the okra: Add the finely chopped okra. Leave to simmer with the meat stock, stirring occasionally to achieve the desired viscous consistency.
- Incorporate the aromatics: Add the blended mixture of onions, garlic and chili peppers to the pot.
- Add the palm oil: Pour in the palm oil. This is a crucial step that gives the soup its unique look and taste.
- Simmer with seafood: Add the dried fish (guedj), fresh fish, mussels and dried shrimp.
- Final seasoning: Add the shrimp powder and adjust the salt or broth to taste. Let the stew simmer until the oil rises to the surface and the flavors are well blended.
- Serve: Serve this thick and flavorful stew over fragrant white rice