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Kandia soup with fish and rice

Kandia soup is a Congolese okra sauce simmered with hake, smoked mackerel, and tomatoes, served over white rice. For 4 people, it takes 50 minutes, has a medium difficulty, and costs €3.90 per person. The key is cooking the okra gently so it stays tender without turning gummy.

Tonight we're headed to Congo with kandia soup, a rich okra sauce with fish, served over bright white rice.

Kandia soup with fish and rice
Total time
50 min
Difficulty
Medium
Cost per person
€3.90
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Summer, Fall

Kandia soup gets its name from okra, the green pod that naturally thickens the broth into a silky, almost velvety texture without any flour or cream. Hake brings delicate flakes, while flaked smoked mackerel adds a deep smoky note to the tomato broth, lifted by a whole chili that perfumes the dish without overwhelming it.

This is a dinner for a night when you want something different from the usual routine, worth making when you have a bit more time or for a family Sunday. Mon Chou takes you to Congo for one meal, with white rice soaking up the broth and flavors that pleasantly surprise anyone discovering Central African cooking for the first time.

The ingredients

4 people

Fish counter

  • Hake fillets 500 g
  • Smoked mackerel 2

Fruits and vegetables

  • Okra 400 g
  • Onions 2
  • Garlic 3 cloves
  • Chili pepper 1

Pantry

  • Crushed tomatoesoften in the pantry 200 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Vegetable brothoften in the pantry 75 cl
  • Riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Slice the onions and garlic and cook them in the oil with the tomato paste and crushed tomatoes. 10 min

    Let the tomato paste caramelize slightly, it loses its acidity.

  2. Pour in the broth, add the whole chili and the flaked smoked mackerel, then let it simmer. 10 min

    Smoked mackerel gives the smoky flavor that Congolese cooks usually get from dried fish.

  3. Add the okra cut into rounds and cook over low heat. 15 min

    Don't let the broth boil too hard, the okra should stay whole and tender.

  4. Cut the hake into cubes and slide them into the soup near the end. 6 min

    Stop stirring, hake is delicate and falls apart quickly.

  5. Cook the rice in salted water, drain it, and serve the hot soup over it or alongside. 12 min

    Add a drizzle of olive oil to the rice to make it shine.

Our tips to get it right

  • Pick small, firm okra pods, they're less fibrous and cook more evenly than large ones.
  • Remove the whole chili before serving if you'd rather control the heat at the table instead of in the whole pot.
  • Cook the rice right before serving so it arrives hot at the same time as the soup.

The variations

  • Swap the hake for cod or monkfish, two firm white fish that hold up well during cooking.
  • For a vegetarian version, skip the fish and smoked mackerel, and boost the flavor with a strong vegetable broth and a touch of smoked paprika.
  • For kids, remove the whole chili at the start of cooking and serve a milder soup with the rice on the side.

What to serve it with

  • A chilled glass of hibiscus juice
  • Grilled plantains
  • A tangy cucumber salad

Storage

This soup keeps for 2 days in the refrigerator in a sealed container, stored separately from the rice. It freezes well without the rice for up to 2 months. Reheat it gently on the stovetop so the fish doesn't fall apart.

Questions about this dish

Can you use frozen okra instead of fresh?

Yes, frozen okra works well in this recipe. Add it straight from the freezer without thawing, it will just need a little extra cooking time.

How do you keep the soup from getting too slimy?

Slice the okra at the last moment and avoid mashing it while cooking. Gentle heat and light stirring keep its texture pleasant instead of turning it gluey.

Can this soup be made ahead?

You can make the tomato and okra base a day ahead. Add the hake only when reheating so it stays tender and doesn't break apart.

Is smoked mackerel essential?

It gives the dish its signature smoky flavor, traditionally achieved with dried fish. You can swap it for smoked herring or leave it out for a milder taste.

How long does it take to make a kandia soup with fish and rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a kandia soup with fish and rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kandia soup with fish and rice cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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