Superkanja

Sopa, the Portuguese word for soup and Kanja, a West African word for okra: Superkanja (also called supa kanja, supakanja and kanjadaa).

1 cup red palm oil or peanut oil (or any oil)

1 lb stew meat (beef or similar), cut into cubes

1 onion, peeled and chopped

1 sweet red pepper (bell pepper), chopped

1 chile pepper (left out, or left whole and removed at serving for a mild dish, or chopped for a spicy hot dish)

water

1 dried or smoked fish, cleaned, rinsed in water, and bones removed, broken into bite-sized pieces

½ lb fresh fish, cut into bite-sized pieces (optional)

2 lbs greens (spinach, collards, kale, turnip greens, okra leaves, sweet potato leaves), stems removed, cleaned, washed, and shredded

1 ½ lbs okra, ends removed and cut into pieces

one or two Maggi® cubes or Maggi® sauce; or chicken bouillon or beef bouillon cubes

cayenne pepper or red pepper, and salt (to taste)

Heat about a quarter of the oil in a large pot. Fry the meat until browned. Add the onion and pepper and fry for another minute or two.

Add all remaining ingredients, bring to a boil. Reduce heat and simmer for one to two hours, until all is tender.

When soup has reduced to your liking, stir in additional palm oil (if desired) and simmer for another ten to twenty minutes.