Supakanja

What it really is

A Gambian okra stew commonly cooked with fish and palm oil.

Okra is sliced or chopped and simmered until it releases the mucilage that gives the stew its thick, slightly elastic texture. Palm oil colors and enriches the broth, while fish is added to cook through and season it. Smoked fish may be used along with fresh fish, but the exact selection varies and should be disclosed. Some versions include meat; this one uses fish. The stew is commonly eaten with a starch, such as rice or a grain staple, served alongside rather than assumed to be in the pot.

Supakanja, also written superkanja or supa kanja, is a thick Gambian stew centered on okra. Common preparations combine okra with palm oil, fish and sometimes meat; fresh and smoked fish may both be used. The okra gives the stew its characteristic body, while chilli and other seasonings vary. This fish version does not include optional meat. Supakanja is not interchangeable with plasas: that neighboring dish family is based on leafy greens rather than okra. It is usually served with rice or another staple, they are accompaniments unless included in the plated meal. Name the seafood used and confirm any additional protein or stock.

How it's served

• Serve hot with rice or another staple.

How to write it on the menu

• Specify the fish or seafood used and distinguish the stew from a side of plain okra.