Gambian Superkanja Soup
Superkanja is a Gambian soup that puts okra, pumpkin, eggplant and leafy greens into one pot with beef, lamb, chicken or smoked fish. The okra thickens the broth as it cooks, while pumpkin adds a mild sweetness that balances the ginger, paprika and optional cayenne. Smoked fish gives a deeper, saltier base than fresh meat. Greens go in at the end so they stay tender. Ladle it over rice or serve it with bread.
Instructions
If you are using meat, cut it into bite-sized pieces and season it with salt and pepper.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until they are soft and translucent.
Add the meat or smoked fish and cook, stirring now and then, until it is browned on the outside.
Stir in the tomatoes, tomato paste, ginger, paprika and cayenne if you are using it. Mix well so the paste coats everything.
Add the okra, pumpkin or squash and eggplant, and stir them into the base.
Pour in enough water or broth to cover the ingredients, using less for a thicker soup. Bring to a boil, then turn the heat to low and cover the pot.
Simmer for 30 to 45 minutes, stirring occasionally so nothing sticks. The soup is ready for the next step when the meat is tender and the vegetables are cooked through.
Stir in the chopped greens and simmer for another 5 to 10 minutes, until they have wilted and softened.
Taste and adjust the salt and pepper. Serve hot with rice or bread.
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