Soupoukandja

Summary

Ingredients

• 500 g beef, striny
• 400 g okra pods
• 2 tomato (s)
• 1 onion (s)
• 4 cloves garlic
• 1 cube Maggi
• 3 tablespoon tomato paste
• 2 tablespoon mustard (delicacy)
• 1 chilli pepper (s), round, red
• 5 tablespoon oil, neutral (highly heatable)
• 4 tablespoon oil, African palm oil virgine
• 1 bay leaf
• 6 anchovy fillet (s), salted
• salt and pepper
• possibly chili powder

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Instructions

1. Cut the beef into pieces that are not too small and sear them in neutral palm oil in a large saucepan on all sides (5-7 minutes).
2. Dice the onion and garlic and add, do not turn the heat down yet, after about 3 minutes stir in the tomato paste, bay leaf and mustard, let it burn further, fill up with 1 liter of water, turn the heat down and let simmer.
3. Wash the okra pods under running water and clean them (cut off a small piece at the front and back, as with green beans). Cut into small wheels and let simmer in the saucepan. Crumble the Maggi cube over the mass and let everything simmer gently for about 30 minutes, add water if necessary. In terms of consistency, however, it should look like a creamy goulash, not a soup!
4. After 30 minutes add the palm oil, the whole chilli pepper and the anchovy fillets, simmer for another 10 minutes. The okra pods must be completely overcooked!
5. Season with salt, pepper and possibly chili powder and serve. You can also drizzle some palm oil on it at the table. The taste of the stew stands or falls with the quality of the palm oil !!
6. You also eat rice. Basmati rice is not really eaten in Senegal, but it goes very well with it as long as it doesn`t smell too intense. The rice is spread flat on the plates and the goulash is placed in the middle. Of course, you can also eat the original from a large platter.