Senegal Seafood Okra Soup

African seafood and okra soup from the African country of Senegal is a traditional African food recipe. Families live on seafood in Senegal Africa.

Make African recipes with The African Gourmet.
Senegalese fish from pirogues or canoes made from hollowed tree trunks or from the shore with nets and poles. Soupou Kandia literally means okra sauce in the Woolf language of Senegal so lets stew some Soupou Kandia African Seafood Okra Soup for dinner.
Prep time: 10 min

Cook time: 45 min

Total time: 55 min

Senegal Seafood Okra Soup Recipe

Ingredients
2 large filet of any flaky white fish
1 pound peeled shrimp
1 cup crab meat
3 pieces of any smoked fish
8 finely chopped green onions
2 large chopped red tomatoes
1 large chopped yellow tomato
3 cups chopped okra
2 cups tomato juice
1 hot pepper, chopped
2 whole cloves
Salt and black pepper to taste
8 cups of water

Directions
Add all ingredients except shrimp to a large pot mixing ingredients well. Simmer 30 minutes, stirring occasionally. Add shrimp and cook another 15 minutes. Serve with cassava boiled in butter.

Explore More Senegalese Food & Culture

Simple Boiled Cassava Recipe to eat with Senegal Seafood Okra Soup.

Ingredients
2 pounds cassava, peeled and sliced
½ teaspoon salt
2 tablespoons butter

Directions
Place cassava and salt into a large pot and fill with enough water to cover. Bring to a boil, cover, and cook until tender, about 15 minutes. Strain water and serve with Seafood Okra Soup.

Easy rice recipes to make if you can not find fresh cassava.

African Recipes Organized by Meal Time

African Drinks & Beverages

Snacks & Appetizers

Breakfast

Lunch

Dinner

Desserts

Photo of Ivy, author of The African Gourmet

About the Author

A Legacy Resource, Recognized Worldwide

For 19 years, The African Gourmet has preserved Africa's stories is currently selected for expert consideration by the Library of Congress Web Archives, the world's premier guardian of cultural heritage.

Trusted by: Wikipedia • Emory University African Studies • University of Kansas • University of KwaZulu-Natal • MDPI Scholarly Journals.
Explore our archived collections → DOI: 10.5281/zenodo.17329200

View citations →

African Gourmet FAQ

Archive Inquiries

Why "The African Gourmet" if you're an archive?

The name reflects our origin in 2006 as a culinary anthropology project. Over 18 years, we've evolved into a comprehensive digital archive preserving Africa's cultural narratives. "Gourmet" now signifies our curated approach to cultural preservation—each entry carefully selected and contextualized.

What distinguishes this archive from other cultural resources?

We maintain 18 years of continuous cultural documentation—a living timeline of African expression. Unlike static repositories, our archive connects historical traditions with contemporary developments, showing cultural evolution in real time.

How is content selected for the archive?

Our curation follows archival principles: significance, context, and enduring value. We preserve both foundational cultural elements and timely analyses, ensuring future generations understand Africa's complex cultural landscape.

What geographic scope does the archive cover?

The archive spans all 54 African nations, with particular attention to preserving underrepresented cultural narratives. Our mission is comprehensive cultural preservation across the entire continent.

Can researchers access the full archive?

Yes. As a digital archive, we're committed to accessibility. Our 18-year collection is fully searchable and organized for both public education and academic research.

How does this archive ensure cultural preservation?

Through consistent documentation since 2006, we've created an irreplaceable cultural record. Each entry is contextualized within broader African cultural frameworks, preserving not just content but meaning.