Gambian Superkanja Soup

Ingredients

• 500 g meat
• 2 tablespoons vegetable oil
• 1 large onion
• 3 cloves garlic
• 2 tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground ginger
• 1 teaspoon ground paprika
• 1 teaspoon ground cayenne pepper
• 1 cup okra
• 1 cup pumpkin
• 1 cup eggplant
• to taste water
• 2 cups mixed leafy greens, washed and chopped

Steps

1. If using meat, cut it into bite-sized pieces.
2. Season with salt and pepper.
3. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
4. Add the chopped onion and minced garlic.
5. Sauté until they become soft and translucent.
6. Add the meat or smoked fish to the pot.
7. Cook until browned.
8. Stir occasionally to ensure even cooking.
9. Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot.
10. Stir well to combine.
11. Mix in the sliced okra, diced pumpkin or squash, and diced eggplant.
12. Stir to incorporate the vegetables into the mixture.
13. Add enough water or broth to the pot to cover the ingredients.
14. The amount of liquid will depend on the desired consistency of the soup.
15. Bring the mixture to a boil.
16. Reduce the heat to low.
17. Cover the pot with a lid.
18. Allow the soup to simmer for about 30–45 minutes, or until the meat is tender and the vegetables are cooked through.
19. Stir occasionally to prevent sticking.
20. Add the chopped leafy greens to the pot.
21. Stir well to combine.
22. Continue simmering the soup for an additional 5–10 minutes, or until the greens have wilted and become tender.
23. Taste the soup.
24. Adjust the seasoning with salt and pepper according to your preference.
25. Serve hot with a side of rice or bread.