Supu Kandia

Soupoukandja is a sauce prepared with okra and palm oil, and served with white rice.


See the recipe


  • 1 kg of rice - 1/4 l of palm oil - 1kg of okra

  • 1 good slice of fish – some shrimp, 4 crab claws

  • 1 slice of smoked fish, 1 piece of “yet”, 1 piece of dried fish

  • 1 fresh chili, dry pepper, some nététou (néré fruit),

  • 3 cloves of garlic, green onion, onion

  • 3 fresh tomatoes

  • 2 tablespoonfuls of peanut oil



  1. Put oil in a pot and place it on the fire

  2. Add “yet” and, after a while, some sliced onion, and let it fry.

  3. Add tomato and cook for 3 to 4 minutes. Add water to the pot, and then meat, salt and cook for about fifteen minutes

  4. Add fresh fish, dried fish, crab claws that have been opened and cleaned, shrimps and fresh pepper, then simmer.

  5. Wash the okra, cut and pound it in the mortar or food processor until the texture is smooth.

  6. Pound the dry pepper, the nététou, the garlic and green onion and add to the cooking sauce.

  7. Add the okra and simmer. Stir from time to time so that the sauce does not stick to the bottom of the pot.

  8. Add palm oil and cook on low heat.

  9. Serve with white rice.


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