Superkanja (Gambian Okra Stew)
Superkanja is the Gambian okra stew whose name joins the Portuguese sopa with kanja, a West African word for okra. The diced okra gives the broth its characteristic silky body, while beef and smoked catfish season it deeply. Palm oil goes in midway through cooking, and the fish returns only near the end so it stays in pieces. Ladle it over white rice or beside fufu.
Instructions
Bring a pot of water to a boil, then add the beef and the fish. Boil them for 15 minutes, then lift the fish out of the pot and set it aside.
Add the salt, onions, pepper and diced okra to the pot with the beef and stir well so everything is evenly mixed.
Cook over medium heat for 15 minutes, then stir in the palm oil.
Turn the heat down to low and simmer for 20 minutes, stirring now and then so the okra does not stick to the bottom of the pot.
Return the fish to the pot and keep simmering on low heat for 6 to 10 minutes, until the fish is heated through.
Serve the stew hot with white rice or fufu. Crabs and shrimp can be added if you want a richer pot.
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