Soup Kandia (also spelled Soupe Kandja or Kandia Soup) is a traditional West African
soup widely consumed in countries such as Côte d'Ivoire, Guinea, Senegal, and Mali. It is especially popular among
Mandinka people,
Wolof people, and
Dioula people communities. The dish is primarily made with
okra (ladies' fingers), which gives it a slimy texture, and is often flavored with palm oil, smoked or dried fish, and local seasonings.
It likely shares a historical origin with
gumbo and pepper pot soup.
Preparation
The main ingredient in Soup Kandia is okra, known locally as kandia. The okra is typically sliced thinly and simmered until it becomes soft and releases a viscous,
mucilaginous texture.
Other common Ingredients include
palm oil, onion, garlic, fresh or dried chili peppers, tomatoes, smoked or dried fish, crayfish or shrimp, meat, and bouillon.
Soupe kandia is traditionally served with a starchy accompaniment such as rice,
