Okra and Seafood Stew (Soupoukandia) | Saveur

Ingredients

• 12 cups fish or vegetable stock
• 4 cups thick-sliced okra
• 3 bay leaves
• 2 medium yellow onion, roughly chopped
• 6 tbsp. palm oil
• 4 tbsp. fish sauce
• 1 large eggplant, cut into large chunks, or 4 small Thai eggplants
• 2 habanero or Scotch bonnet chiles, slit in half lengthwise
• 24 mussels, cleaned and debearded
• 16 medium shrimp, peeled and deveined
• Freshly ground black pepper, to taste
• Cooked white rice or fonio, for serving (see below for ordering)