The richest superkanja I ever made 🥹 Have you ever seen a superkanja like this? ❤️ Ingredients - 1 oxtail - 600g lamb - Palm oil - 4 catfish fillets - 2 stockfish fillets - 2 tbsp netetou - 4 small red chilies - 4 pieces of dried stockfish - 1 piece of dried catfish - 5 blue swimming crabs, halved - 100g small dried crayfish - 200g crab meat - 200g peeled black tiger prawns - 100g seafood mix - 800g okra - 3 habanero chilies - 3 jahatou (bitter tomatoes) - 2 spring onions, finely chopped - Spices: 1 Jumbo stock cube, salt, Vegeta, chili flakes Instructions 1. Cut the oxtail into equal-sized pieces. 2. Pound the 4 small chilies, 2 tbsp of netetou, and a pinch of salt together using a mortar and pestle. 3. Cover the bottom of a large pot with palm oil. Add the pounded mixture and the spring onions. Fry briefly. Add the stockfish fillets, catfish fillets, and meat. Fry on both sides until golden brown. Then cover everything with water. Add the catfish and cook for about 30 minutes. 4. Remove the large bones from the stockfish and roughly break it apart with your hands. After 30 minutes of cooking, add it to the pot. Then add the seafood (crabs, prawns, and seafood mix) along with the spices. Simmer for 5–10 minutes. 5. Trim the ends off the okra. Blend about half of the okra with the dried crayfish. Add the mixture to the pot. 6. Thinly slice the remaining okra and add it to the pot as well. Remove the stems from the jahatou and add them along with the habanero chilies. 7. Continue cooking, stirring gently and frequently to prevent the stew from sticking to the bottom of the pot. Cook until the palm oil rises to the surface and forms a layer. Serve with rice and enjoy! #superkanja #okra #okrasoup #okrastew #Recipe - @sajin.cooks