Senegalese Okra & Seafood Stew


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

One taste of this chile-spiked mussel and shrimp stew from Senegal, which calls for both traditional palm oil and fish sauce, will convince you that it’s a predecessor of Louisiana-style gumbo.


  • 12 cups fish stock
  • 4 cups okra, sliced ½″ thick
  • 3


  1. Bring the stock to a boil in a 6-qt. saucepan. Reduce heat to medium-low and add okra, bay leaves, and onions. Cook, stirring occasionally, until okra is very tender and stock has reduced by one-quarter, about 1½ hours.
  2. Stir palm oil, 3 tbsp. fish sauce, the chiles, and eggplant into the broth. Cook, stirring occasionally, until stew is thickened and okra falls