Ingredients

Method

1. 1. Build the base Heat olive oil in a large, heavy pot or Dutch oven over medium heat. Add the sliced onion and diced red pepper. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. The pepper will begin to release its colour into the oil. Add minced garlic and ginger, stirring constantly for about 1 minute until fragrant.

   Watch for: The onion should be soft enough to break easily with the back of a spoon; garlic should smell sweet and slightly toasted, not harsh or burnt.

2. 2. Add the chillies and spices Stir in the ground coriander and sea salt. Add the split malagueta chillies—keep them whole so you can fish them out later if the heat becomes too intense. Stir for about 30 seconds to toast the coriander and release its floral note.

   Watch for: The pot should smell warm and slightly grassy, not burnt.

3. 3. Simmer the coconut broth Pour in the coconut milk and fish stock. Stir gently to combine. Bring the mixture to a bare simmer over medium heat—small bubbles should rise slowly around the edges, not a rolling boil. Let it simmer for 5 minutes to allow the flavours to meld. The broth will smell fragrant and slightly deeper in colour.

   Watch for: Small bubbles should rise from the bottom of the pot. The broth will smell of coconut, garlic, and a faint warmth from the chillies.

4. 4. Cook the shrimp Add the shrimp to the simmering broth. Stir gently once or twice. Maintain a bare simmer and cook until the shrimp are opaque throughout and just firm to the touch, about 3 to 5 minutes. Do not leave them unattended—overcooked shrimp become rubbery. Taste the broth. If it is too hot, fish out one or both chillies; if you want more heat, leave them in or add a small pinch of chilli flakes. Finish with a drizzle of dendê oil or extra-virgin olive oil and scatter with fresh cilantro.

   Watch for: Shrimp should be pale pink or white throughout, not translucent. A gentle press should feel firm but still tender.