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Gambian Superkanja Soup

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Soup

Tags: gambian, medium difficulty, recipes for soup, recipes using broth and stock, recipes using cayenne, recipes using eggplant, recipes using ground ginger, recipes using meat, recipes using tomato, recipes using vegetable oil, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AGambian_Superkanja_Soup)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AGambian%20Superkanja%20Soup&oldid=4629621

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

Directions

  1. If using meat, cut it into bite-sized pieces and season with salt and pepper.
  2. 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.
  3. Add the meat or smoked fish to the pot and cook until browned. Stir occasionally to ensure even cooking.
  4. Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot. Stir well to combine.
  5. Mix in the sliced okra, diced pumpkin or squash, and diced eggplant. Stir to incorporate the vegetables into the mixture.
  6. 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.
  7. 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.
  8. 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.
  9. Taste the soup and adjust the seasoning with salt and pepper according to your preference.
  10. Serve hot with a side of rice or bread.

Equipment

Large pot or Dutch oven with a lid, Knife, Cutting board, Measuring spoons, Cooking spoon or spatula