Soupou Kandja

Name: Soupou Kandja
Yield: 400.00 ml
Cuisine: Senegal
Ingredients: 150.00 ml Okra cut into rounds (mucilage release) combined with palm nut cream (double-mucilage from okra + palm cream = thickest most gelatinous Senegalese soup); 120.00 g Smoked fish, fresh fish, guedj, yeet (fermented shellfish), dried shrimp and crab (the layered seafood protein — multiple fermented and fresh seafood sources); 60.00 g Meat pieces and Scotch bonnet (the meat in the seafood soup — the combination is distinctly Senegalese)

Soupou Kandja from Senegal: explore its ingredients, nutrition facts, 645 calories per serving, and cultural origin.

Soupou Kandja — Senegal

Soupou Kandja is a thick soup of okra and palm nut cream, layered with fish and meat, typically served with rice.

Foods: Soupou Kandja

150.00 ml Okra cut into rounds (mucilage release) combined with palm nut cream (double-mucilage from okra + palm cream = thickest most gelatinous Senegalese soup)
120.00 g Smoked fish, fresh fish, guedj, yeet (fermented shellfish), dried shrimp and crab (the layered seafood protein — multiple fermented and fresh seafood sources)
60.00 g Meat pieces and Scotch bonnet (the meat in the seafood soup — the combination is distinctly Senegalese)