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Superkanja
Serves 4-6
Easy
Prep:
Cook:
Enjoy this Senegalese superkanja recipe by head chef Modou Diagne. With beef, white fish, okra and spices, it's a comforting recipe packed with flavour
Skip to ingredients
- 2 tbsp vegetable oil
- 2 large onionschopped
- 20g tomato purée
- 900g braising beefchopped
- 200g smoked white fish(we used smoked mackerel, but any smoked white fish will work)
- 1 red pepperchopped
- 1 garlic clovecrushed
- large pinch of chilli flakes
- 2 bay leaves
- 900g okraroughly chopped
- 250g sustainably sourced palm oil
- ¼ tsp baking powder
- boiled riceto serve
Nutrition: Per serving (6)
- kcal834
- fat66g
- saturates27g
- carbs12g
- sugars10g
- fibre11g
- protein42g
- salt0.9g
Method
step 1
Heat the oil in a large pan over a low heat, and fry the onions until softened. Add the tomato purée and cook for 5-7 mins, then pour in 2½ litres water. Tip in the beef and fish. Bring to the boil and cook for 15 mins. Transfer the fish to a plate using a slotted spoon. Set aside.
step 2
Stir in the pepper, garlic, chilli, bay and okra. Season with salt.
step 3
Reduce the heat to low and simmer, uncovered, for 25 mins. Add the palm oil and baking powder. Simmer for another 25-30 mins, stirring occasionally. Return the fish to the pan and continue to simmer for 15 mins. Serve with rice.
