Superkanja

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

Prep:30 mins
Cook:1 hrs 30 mins

Easy

Nutrition per serving

kcal 834
fat 66g
saturates 27g
carbs 12g
sugars 0g
fibre 11g
protein 42g
salt 0.9g

Ingredients

2 tbsp vegetable oil
2 large onions, chopped
20g tomato purée
900g braising beef, chopped
200g smoked white fish (we used smoked mackerel, but any smoked white fish will work)
1 red pepper, chopped
1 garlic clove, crushed
large pinch of chilli flakes
2 bay leaves
900g okra, roughly chopped
250g sustainably sourced palm oil
¼ tsp baking powder
boiled rice, to serve

Method

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.
Stir in the pepper, garlic, chilli, bay and okra. Season with salt.
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.