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


  • 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


  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.

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

  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.

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