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Superkanja served with rice

Superkanja

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

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

Nutrition: Per serving (6)
NutrientUnit
kcal834
fat66g
saturates27g
carbs12g
sugars10g
fibre11g
protein42g
salt0.9g
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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

  • 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.

Recipe from Good Food magazine, Christmas 2020

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A star rating of 3 out of 5.2 ratings
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