Siga / Caldo de Quiabo e Espinafres com Camarão (Bissau Okra & Shrimp Stew) – Authentic Guinea-Bissau Recipe
Silky coastal okra and spinach stew studded with sweet Atlantic shrimp.
- Country of Origin
- 🇬🇼 Guinea-Bissau (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Plump coastal shrimp, Finely sliced okra and spinach, Steamed white rice, Red palm oil, Garlic
Ingredients for Siga / Caldo de Quiabo e Espinafres com Camarão (Bissau Okra & Shrimp Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump coastal shrimp, prepped into bite-sized pieces
- 1.5 cups finely sliced okra and spinach, washed and trimmed
- 1 cup steamed white rice
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil
- 1.5 tbsp traditional Guinea-Bissau seasoning (garlic, onions, lime juice, chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and red palm oil for 3–4 minutes until fragrant.
- Stir in garlic, onions, lime juice, chili and toast for 45 seconds to release the essential oils of Guinea-Bissau's kitchen.
- Add plump coastal shrimp and finely sliced okra and spinach, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in steamed white rice, adjust seasoning, and ladle steaming hot into deep bowls.