🧂 Ingredients
- 500 g Shrimp(peeled and deveined)
- 200 ml Palm oil (dendê)
- 250 g Okra(sliced)
- 1 medium Onion(chopped)
- 400 g Tomatoes(crushed or pureed)
- 3 cloves Garlic(minced)
- 1 medium Bell pepper(chopped)
- 1 small Chili pepper(finely chopped (optional))
- 500 ml Water or fish broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
Sauté the chopped onion and garlic in a large pot or Dutch oven over medium heat until softened, about 5 minutes.
- 2
Add the crushed tomatoes, chopped bell pepper, and chili pepper (if using). Cook for another 10 minutes, stirring occasionally, until the tomatoes have thickened.
- 3
Stir in the palm oil and cook for 2-3 minutes, allowing it to meld with the tomato base.
- 4
Add the sliced okra and water or fish broth. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes, or until the okra is tender.
- 5
Add the shrimp to the pot. Season with salt and black pepper. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- 6
Adjust seasoning if necessary. Serve hot with funge or rice.
💡 Pro Tips
- ✓Ensure the palm oil is good quality for the best flavor.
- ✓Don't overcook the shrimp, as they can become tough.
- ✓Adjust the amount of chili pepper to your spice preference.
🔄 Variations
- Add cubes of firm white fish along with the shrimp.
- Include other vegetables like spinach or pumpkin leaves.