Set out a scale and the equipment for Soupe kandia. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh okra, shrimp, peeled, tomato, yellow onion, dry jasmine rice, garlic, chili flakes, neutral oil, kosher salt. Soupe kandia is cooked in Dakar as its own plate, not as a copy of a restaurant menu. Simmer okra with tomato until it silks, then cook the shrimp through and serve the pot with rice. Palm oil is the usual fat. Neutral oil is the fat this pantry counts. Amounts are for 4 from foods this library can count.
