How to make it

  • For the Rice

  • 1. Wash the rice several times till the water is no longer cloudy.
  • 2. If you are using a rice cooker, add water + 2 pinch of salt + oil in the cooker.
  • 3. Cook without the lid till water start boiling
  • 4. Put the lid on, till it's cooked .
  • Note: If you're not using a rice cooker, bring the rice to a boil at medium heat , cover with lid and reduce heat. Cook for another 15minutes.
  • For the Sauce

  • 1. prepare all the vegetables : onions, carrot, potato, okra
  • 2. heat oil in a pan and add lamb with a pinch of salt & pepper.
  • 3. few minutes later, add onions and stir with lamb. cook till soft.
  • 4. add tomato concentrate. cook for 3-4 minutes
  • 5. add water and simmer for 20-30minutes (or till meat is cooked)
  • 6. add potato, carrot, scotch bonnet (do not break it or pierce it !!). simmer 20min
  • 7. add mix of : okra, handful of chopped onion, garlic, maggi cube all combined together (use a mixer)
  • 8. add prawns. simmer 10min
  • 9. add palm oil, stir and check seasoning. At this stage remove the scotch bonnet.
  • 10. serve with rice (use a mold for presentation).
  • 11. Soupou Kanja with rice & veg. Done !

Reviews & Comments 7

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  • mommyluvs2cook 4 years ago
    Keni's IMI review Abdouls
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  • lastshallb1st1 7 years ago
    Hi Abdoul, love Senegalese and this looks delicious. Question, can i substitue dried fish for the lamb? If I do, should I soak it first? Also, do you have a recipe for djolof rice?With the onions and peppers on top? My favorite Senegalese restaurant keeps scorching theirs. Thanks for the post. I can't wait to try this one.
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  • abdoul 7 years ago
    woww Keni !! got to say I'm well impressed that you tried it !! fabulous ! you've got to try with palm oil , it gives such a distinctive flavor to the dish .. u might find it on the net
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    " It was excellent "
    keni ate it and said...
    I made this tonight and it was my first known trip into Senegal! :) I had to play with things, slightly, for translation or availability purposes. I used young venison instead of lamb, I had to sub anchovy paste and a splash of soy based sauce for the fish sauce, and I couldn't find palm oil, but I have coconut oil, so just used that I used shrimp and didn't dice them...that's just preference...we love 'em, so wanted to really taste them. I also tripled the recipe, but I didn't end up with as much liquid as I think was intended. That was my error, though, no doubt. :) It didn't matter. The flavor was all there, and it was just great served with the rice. I also added a hot pepper, diced, rather than whole and remove it, because we love the heat. I served with basmati rice and it was flavorful and filling! Thank you, Abdoul. I can't wait to see more from you! :) oh..I added a photo!
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  • kristopher 7 years ago
    Tremendous first post. Sounds absurdly delicious.
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  • windy1950 7 years ago
    You got me with the okra and rice... and prawns!! Good job on submitting your first recipe, Abdoul... very nicely done!
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  • pleclare 7 years ago
    This sounds delicious. Welcome to group recipes!!
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    " It was excellent "
    keni ate it and said...
    Great first post....sounds flavorful!
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