Meat, Africa and overseas
Soupou kandja with beef and rice
Soupou kandja with beef and rice is a Guinean stew for 4 people, ready in 75 minutes, medium difficulty, around €4.10 per serving. Beef simmers slowly with tomatoes and a whole chili, then thinly sliced okra thickens the sauce until it turns silky. White rice soaks up every bit of sauce at the table.
Tonight, a Guinean classic with a silky soupou kandja, melt in your mouth beef, okra, and white rice to scoop it all up.
- Total time
- 1 h 15
- Difficulty
- Medium
- Cost per person
- €4.10
- Calories per person
- 620 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
Soupou kandja gets its signature texture from okra, which softens into the tomato sauce and turns it almost velvety. The braising beef, cooked low and slow, becomes meltingly tender and pairs with smoked fish that adds a deep, salty backbone. It takes time but very little hands on work, the simmering does most of the job for you.
This is the kind of dish to plan for a lazy Sunday, when you have an hour to spare without rushing. The sauce simmers quietly while you go about your day, and the result is packed with flavors that feel far from your usual weeknight dinner. Mon Chou brings you this Guinean classic to travel a little without leaving your kitchen.
The ingredients
Butcher
- Braising beef (chuck) 600 g
Fruits and vegetables
- Fresh or frozen okra 500 g
- Onions 2
- Chili pepper 1
Fish counter
- Smoked fish (haddock) 150 g
Pantry
- Crushed tomatoesoften in the pantry 200 g
- Palm oil or peanut oiloften in the pantry 4 tbsp
- White riceoften in the pantry 320 g
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Fish
The step by step recipe
-
Cut the beef into cubes and brown it in the oil with one sliced onion until well colored. 10 min
Red palm oil is traditional, peanut oil works great too, add a touch of paprika for color.
-
Pour in a liter of water, add the tomatoes and the whole chili pepper, then let it simmer covered. 40 min
Keep the chili whole, it flavors the sauce without making it too hot.
-
Thinly slice the okra, flake the smoked fish, and add both to the beef.
Remove any bones from the smoked fish by flaking it apart with your fingers.
-
Keep cooking over low heat until the sauce thickens, then season with salt and pepper. 15 min
Stir gently from time to time, the okra tends to stick to the bottom quickly.
-
Meanwhile, cook the rice in salted water and serve it with the soupou kandja. 11 min
Pour the sauce over the rice, it soaks up every last drop.
Our tips to get it right
- Pick firm, bright green okra, that's a sign it's fresh and will thicken the sauce without turning stringy.
- If using frozen okra, don't thaw it first, add it straight into the hot sauce still frozen.
- Taste the sauce before adding salt, the smoked fish and chili already bring plenty of character.
The variations
- Swap the beef for braising lamb, it holds up just as well to the long simmer.
- For a fish free version, skip the haddock and stir in a spoonful of tomato paste to boost the flavor.
- To save time, cut the beef into smaller pieces, which cuts the simmering time by about twenty minutes.
What to serve it with
- Plain white rice
- Fresh chili on the side
- Cold lemon water
Storage
Soupou kandja keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat gently in a pot, adding a splash of water if the sauce has thickened too much.
Questions about this dish
Can I use canned okra instead of fresh?
Yes, just drain it well before adding it to the pot. The texture will be slightly softer but it will still thicken the sauce nicely.
Do I need to soak the smoked fish before using it?
No, that's not necessary for this recipe. Just flake it apart by hand and remove any bones you find.
Can soupou kandja be made ahead of time?
Yes, it actually tastes even better reheated the next day. Make the sauce ahead and cook the rice fresh when you're ready to serve.
Does the chili pepper make this dish very spicy?
No, left whole, the chili flavors the sauce without making it too hot. Remove it before serving if you prefer a milder taste.
How long does it take to make a soupou kandja with beef and rice?
Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a soupou kandja with beef and rice?
About 620 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 soupou kandja with beef and rice cost?
About €4.10 per serving, or €16.40 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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