Serves 12
115 min
Superkanja
Recipe GLPR6008e7dcde034c
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.
