By DaSilva Spoon

How to make canja


  • 2 tbsp of Avocado Oil or any vegetable oil
  • 5 cloves of Garlic
  • 2 tablespoon of Grated Ginger
  • 1/2 teaspoon Garlic Powder
  • Pinch of Chilli Powder
  • 1 tsp Salt and Pepper add more to taste
  • 4 cups of Vegetable Broth
  • 4 cups of Water
  • 1/2 pound Raw Unpeeled Shrimp
  • 1 cup of Sushi Rice
  • 1 cup Shiitake Mushrooms
  • ½ cup Scallions cut into ¼ inch pieces
  • 1 bunch of Cilantro 
  • ¼ cup Tamari Sauce
  • Chili Oil (optional) 


Step 1: Wash your rice and drain the water.

Step 2: Peel your shrimp but don’t throw away the peel.

Step 3: Put your shrimp to the side in a cold place. Heat half of the oil in a pot over medium heat.

Step 4: Add garlic, ginger and shrimp peel and cook for 30 seconds.

Step 5: Add garlic powder, chili powder, salt , pepper, vegetable broth and water.

Step 6: Bring to boil  for 5 minutes.

Step 7: Remove shrimp peel from pot with skimmer and reduce heat to low.

Step 8: Taste for salt and add more if needed.

Step 9: Add rice and cover pot.

Step 10: Let the rice cook on low heat for 45 minutes covered, stirring occasionally.

Step 11: Remove from heat and uncover for cooling for 15 minutes.

Step 12: In a medium pan over medium-high heat add remaining oil.

Step 13: Add shrimp and mushrooms cook for 2 minutes.

Step 14: Add tamari sauce and scallions.

Step 15: Cook until shrimp is bright pink about 4 more minutes.

Step 16: Serve shrimp over rice stew.

Step 17: Garnish with cilantro, additional tamari sauce and chili oil.