Superkanja

Name: Superkanja
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 12
Cuisine: African
Ingredients: 2 tbsp vegetable oil; 2 large onions, chopped; 20 g tomato purée; 900 g braising beef, chopped; 200 g smoked white fish (such as smoked mackerel), roughly chopped; 1 red bell pepper, chopped; 1 garlic clove, crushed; large pinch chilli flakes; 2 bay leaves; 900 g okra, roughly chopped; 250 g palm oil; ¼ tsp baking powder; boiled rice, for serving; salt, to taste

Recipe GLPR6008e7dcde034c

African

Main Course

115 min

382 cal

Servings: 12

Oven

SNAP eligible

A hearty West African stew combining tender braised beef with smoked white fish, okra, and aromatics simmered in a rich palm oil base. This deeply flavorful one-pot dish is served over steamed rice and serves a generous crowd.

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Ingredients

2 tbsp vegetable oil

2 large onions, chopped

20 g tomato purée

900 g braising beef, chopped

200 g smoked white fish (such as smoked mackerel), roughly chopped

1 red bell pepper, chopped

1 garlic clove, crushed

large pinch chilli flakes

2 bay leaves

900 g okra, roughly chopped

250 g palm oil

¼ tsp baking powder

boiled rice, for serving

salt, to taste

Directions

Heat the vegetable oil in a large, heavy-bottomed pan or pot over low heat. Add the chopped onions and cook gently, stirring occasionally, until softened and translucent, about 8-10 minutes. Stir in the tomato purée and continue cooking for 5-7 minutes, allowing the flavors to deepen.
Pour 2½ liters (about 10 cups) of water into the pan. Add the chopped beef and smoked fish, stirring to combine. Increase the heat and bring the mixture to a boil. Once boiling, cook for 15 minutes. Using a slotted spoon, carefully transfer the fish to a clean plate and set aside.
To the beef and broth, stir in the chopped red bell pepper, crushed garlic, chilli flakes, and bay leaves. Season generously with salt to taste. Stir in the roughly chopped okra.
Reduce the heat to low and simmer the stew uncovered for 25 minutes, stirring occasionally.
Add the palm oil and baking powder to the pot, stirring well to incorporate. Continue simmering over low heat for another 25-30 minutes, stirring occasionally, until the sauce thickens slightly.
Return the reserved smoked fish to the pan, breaking it into bite-sized pieces if needed. Simmer for a final 15 minutes to warm the fish through and allow all flavors to meld.
Taste and adjust seasoning with additional salt if needed. Serve the Superkanja hot over boiled rice.

Comments

Grocery List Plus Editorial Staff4.25

Superkanja is a West African stew that hits Charlotte's cost-conscious, feed-a-crowd brief well: beef and smoked mackerel are solid buys at any major chain, okra thrives in the Southeast and appears at Harris Teeter and Kroger year-round, and rice and pantry staples round out the basket without a special trip. The real cost driver is the smoked mackerel and palm oil, which will run $3–5 combined and give the dish its distinctive richness; most readers will find both at Harris Teeter or a dedicated African grocer, though palm oil may require a second stop depending on your local Food Lion or Kroger selection. The 115 minutes is honest for a braise, but the first 30 are passive, and reheating works well for a crowd dish. Budget an afternoon or a do-ahead for this one—it's built for feeding 12 on a budget, not a weeknight scramble.