Community recipe
Sierra Leonean-Inspired Coconut Okra and Shrimp with Steamed Millet
A bright, gently spiced one-pot meal inspired by coastal Sierra Leonean flavors. Tender okra and shrimp simmer in a tomato-coconut sauce, while fluffy millet provides a nutty, gluten-free base. Lime and fresh herbs balance the rich sauce without making it heavy.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 200 g millets, rinsed
- 1 tbsp vegetable oil
- 500 ml waters
- 0.5 tsp salt
- 2 tbsp vegetable oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 15 g fresh gingers, finely grated
- 1 red bell pepper, diced
- 400 g canned diced tomatoes
- 1 tsp ground coriander
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper
- 400 ml coconut milks
- 250 ml vegetable stock
- 300 g okra, trimmed and sliced into 1 cm rounds
- 450 g raw shrimp, peeled and deveined
- 2 tbsp lime juice
- 15 g fresh cilantros, chopped
Make it
Instructions
- 01
Toast and steam the millet
Rinse 200 g millet in a fine sieve until the water runs mostly clear. Warm 1 tbsp vegetable oil in a medium saucepan over medium heat, add the rinsed grain, and toast for 2 minutes, stirring. Pour in 500 ml water and add 0.5 tsp salt. Bring to a boil, cover, reduce the heat to low, and cook until the liquid is absorbed and the grains are tender, about 18 minutes. Remove from the heat and let it stand covered for 5 minutes, then fluff with a fork.
- 02
Build the aromatic base
Heat 2 tbsp vegetable oil in a wide, deep skillet over medium heat. Add 1 each yellow onion, 3 each garlic cloves, and 15 g fresh ginger, and cook for 4 minutes until softened and fragrant. Stir in 1 each red bell pepper and cook for 3 minutes. Add 400 g canned diced tomatoes, 1 tsp ground coriander, 0.5 tsp smoked paprika, and 0.25 tsp cayenne pepper, then cook for 5 minutes, stirring occasionally.
- 03
Simmer the okra sauce
Pour in 400 ml coconut milk and 250 ml vegetable stock, stirring to loosen the sauce. Add 300 g okra and bring the skillet to a gentle simmer. Cook uncovered for 8 minutes, stirring once or twice, until the okra is tender and the sauce has thickened slightly.
- 04
Cook the shrimp
Nestle 450 g raw shrimp into the simmering sauce in a single layer. Cover and cook for 4 to 6 minutes, turning once, until the shrimp are opaque and firm and the thickest pieces reach 63°C. Remove the skillet from the heat.
- 05
Finish and serve
Stir 2 tbsp lime juice into the finished sauce. Scatter 15 g fresh cilantro over the top. Taste and adjust only if needed, then spoon the sauce over the steamed millet and serve immediately.
