Cookbook:Kanya (Liberian Okra Soup)
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| Kanya (Liberian Okra Soup) | |
|---|---|
| Category | Okra recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Kanya is a flavorful and hearty okra soup that hails from Liberia. This delicious soup is made with fresh okra, chicken or fish, and a blend of aromatic spices. It is a beloved dish in Liberian cuisine and is often served with rice or fufu for a satisfying and comforting meal.
Ingredients[edit | edit source]
- 2 tablespoons palm oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 pound chicken or fish, cut into pieces
- 2 cups chicken broth or water
- 1 tomato, diced
- 2 cups fresh okra, sliced
- 1 teaspoon ground cayenne pepper
- Salt, to taste
Equipment[edit | edit source]
- Large pot
- Cutting Board
- Knife
Procedure[edit | edit source]
- In a large pot, heat the palm oil over medium heat.
- Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent.
- Add the chicken or fish pieces to the pot and cook until they are browned on all sides.
- Pour in the chicken or fish broth and bring the mixture to a simmer.
- Add the sliced okra to the pot and stir well to combine with the other ingredients.
- Let the soup simmer for about 20 minutes or until the okra is tender and cooked through.
- Stir in the ground crayfish, ground pepper, and salt to taste. Adjust the seasoning according to your preference.
- Continue to simmer the soup for another 5 minutes to allow the flavors to meld together.
- Remove the pot from the heat and let the Kanya rest for a few minutes before serving.
Notes, tips, and variations[edit | edit source]
- You can customize this soup by adding other vegetables like spinach, bell peppers, or tomatoes.
- Some variations of Kanya include the addition of smoked fish or shrimp for added flavor.
- This soup can be made with any type of meat, such as beef or goat, according to your preference.
- Kanya is traditionally served with rice or fufu, but it can also be enjoyed on its own as a hearty stew.