Creamy okra stew enriched with shrimp and aromatic spices.
Guinea-Bissau's okra stew is a West African classic enhanced with Portuguese technique. Okra is fried until golden, then simmered with tomatoes, garlic, and shrimp to create a thick, creamy stew. The okra releases its natural thickener while keeping its delicate flavor. It's served over rice and is pure comfort.
Serves 4
Heat oil. Cook onion and garlic until soft, 3-4 minutes.
Add okra and fry 5 minutes, stirring occasionally. This reduces sliminess.
Add diced tomatoes and cook 5 minutes until they soften.
Add shrimp and 1 cup water. Simmer 15 minutes until shrimp are cooked and stew thickens. Season with salt and pepper.
Frying okra first reduces the slimy texture.
The stew should be thick and creamy from okra's natural thickener.
Serve over rice to soak up the sauce.
Use chicken instead of shrimp
Add diced peppers for color
Make vegetarian by omitting shrimp
Refrigerate up to 3 days. Freezes for 2 months.
Okra stew is rooted in West African cooking traditions, where okra has been cultivated for millennia. Portuguese influence added technique and combined it with seafood.
Frying removes moisture and reduces the slimy texture that some find unpleasant.
Thick and creamy, coating the spoon. Okra provides natural thickening.
Per serving · 4 servings total
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