Kanya (Liberian Okra Soup)
Kanya is a Liberian okra soup built on palm oil, chicken or fish, and sliced fresh okra. The palm oil gives the pot its deep color and a rich, slightly earthy base, while the okra thickens the broth as it simmers. Heat comes from cayenne, and you can adjust it at the end. Serve it over rice or alongside fufu, or ladle it up on its own as a thick stew.
Instructions
Heat the palm oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook, stirring, until the onion is soft and translucent.
Add the chicken or fish pieces and cook until they are browned on all sides.
Pour in the broth or water and bring the pot to a simmer. Add the diced tomato.
Stir in the sliced okra so it is well mixed with the rest. Simmer for about 20 minutes, until the okra is tender and cooked through.
Stir in the cayenne pepper and add salt to taste, then taste again and adjust the seasoning to suit you.
Simmer for another 5 minutes so the flavors come together. Take the pot off the heat and let the soup rest for a few minutes before serving.
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