Cookbook:Gambian Superkanja Soup
Appearance
Gambian Superkanja Soup | |
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Category | Soup recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Superkanja soup is a traditional Gambian dish that is known for its rich and flavorful taste. It is a hearty and nutritious soup made with a combination of different leafy greens and protein sources. Superkanja is often enjoyed as a main course and is typically served with rice or bread. It is a popular dish that showcases the vibrant flavors of Gambian cuisine.
Ingredients
[edit | edit source]- 500 g meat (beef, lamb, or chicken), or Gambian smoked fish
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground ginger
- 1 teaspoon ground paprika
- 1 teaspoon ground cayenne pepper (optional, for added spiciness)
- 1 cup okra, sliced
- 1 cup diced pumpkin or squash
- 1 cup diced eggplant
- Water or broth for cooking
- 2 cups mixed leafy greens (such as spinach, kale, or collard greens), washed and chopped
- Salt to taste
- Pepper to taste
Equipment
[edit | edit source]- Large pot or Dutch oven with a lid
- Knife
- Cutting board
- Measuring spoons
- Cooking spoon or spatula
Procedure
[edit | edit source]- If using meat, cut it into bite-sized pieces and season with salt and pepper.
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become soft and translucent.
- Add the meat or smoked fish to the pot and cook until browned. Stir occasionally to ensure even cooking.
- Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot. Stir well to combine.
- Mix in the sliced okra, diced pumpkin or squash, and diced eggplant. Stir to incorporate the vegetables into the mixture.
- Add enough water or broth to the pot to cover the ingredients. The amount of liquid will depend on the desired consistency of the soup. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
- Allow the soup to simmer for about 30–45 minutes, or until the meat is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
- Add the chopped leafy greens to the pot. Stir well to combine. Continue simmering the soup for an additional 5–10 minutes, or until the greens have wilted and become tender.
- Taste the soup and adjust the seasoning with salt and pepper according to your preference.
- Serve hot with a side of rice or bread.