Bahian Okra and Shrimp Stew

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This Afro-Brazilian classic from the state of Bahia combines tender okra and sweet shrimp in a fragrant base of palm oil, onion, ginger, and toasted peanuts. The silky, slightly mucilaginous texture of the okra binds the stew together while dendê oil lends its unmistakable golden hue and earthy flavor. Traditionally served over white rice with fluffy farofa and a lime wedge, it captures the soul of Bahian home cooking.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 21 gFat
• 5 gSaturated Fat
• 21 gCarbs
• 7 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 780 mgPotassium
• 185 mgCalcium
• 4.5 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the shrimp and stock

• 12 oz raw shrimp in shell (peel and reserve shells)
• 1 small yellow onion, halved
• 2 fresh cilantro stems
• 3 whole black peppercorns
• 1/2 tsp sea salt

For the stew base

• 3 tbsp dendê (palm) oil
• 1/2 cup raw peanuts, toasted and finely ground
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 ripe tomatoes, seeded and diced (about 1 cup)
• 1/2 small red bell pepper, finely diced
• 1/4 cup scallions, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the okra and finishing

• 1 lb fresh okra, trimmed and sliced into 1/2-inch rounds
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lime juice
• Steamed white rice and toasted cassava flour, to serve

Directions

1. Make the shrimp stock: Combine reserved shells with 3 cups water, the halved onion, cilantro stems, peppercorns, and 1/2 tsp salt in a small pot. Bring to a gentle simmer over medium heat and cook for 12 minutes, then strain and reserve 1 1/2 cups of the flavorful stock. Peel, devein, and pat the shrimp dry; set aside.
2. Heat dendê oil in a wide, heavy skillet or Dutch oven over medium heat until shimmering but not smoking, about 1 minute. Add the diced onion and cook until translucent, about 4 minutes, then stir in the garlic, ginger, bell pepper, and scallions; cook 2 minutes more.
3. Add the diced tomatoes and cook, stirring often, until they break down and release their juices, about 5 minutes. Stir in the toasted ground peanuts and the reserved shrimp stock; simmer gently for 4 minutes to meld the flavors.
4. Add the sliced okra and 1/2 tsp salt. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally, until the okra is tender but still bright green and the stew has thickened slightly from the okra's natural mucilage.
5. Season the reserved shrimp with salt and pepper. Nestle them into the stew, cover, and cook just until the shrimp turn pink and curl, 2 to 3 minutes; avoid overcooking so they stay juicy.
6. Remove from heat and stir in the lime juice and chopped cilantro. Taste and adjust salt. Let the stew rest, covered, for 3 minutes so the flavors settle. Serve hot over steamed white rice, sprinkled with toasted cassava flour if desired, with extra lime wedges on the side.

Cook’s Notes

• Use only fresh, small-to-medium okra; large pods can turn fibrous and woody. Slice just before cooking to limit slime.
• Dendê (red palm) oil is essential for authentic flavor and color, but it's potent—measure carefully and never let it smoke, as it turns bitter.
• Toast the peanuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant before grinding; this deepens their nutty backbone.
• For deeper flavor, add 1 tbsp of finely chopped dried shrimp along with the fresh shrimp; soak them in warm water for 10 minutes first to soften.
• Leftovers keep well refrigerated for 2 days and actually taste better the next day as the okra flavor mingles with the palm oil.

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