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Kandza (Okra and Smoked Fish Stew)
A velvety highland Anjouan stew pairing rich smoked fish and melting okra simmered in aromatic coconut cream and bird's eye chilies.
The story
In the lush, terraced volcanic heights of highland Anjouan, kandza represents the quintessential midday family meal prepared over charcoal hearths. The dish celebrates hot-smoked skipjack tuna brought up from coastal harbors, preserved through fragrant mangrove wood smoke. An essential culinary technique practiced by Anjouanese home cooks is never vigorously stirring the okra, allowing the pods to soften and enrich the coconut broth into a silky sauce without becoming excessively viscous.
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