'1/2 pound of cod'
'20 okra pods'
'4 tablespoons of olive oil'
'1 minced garlic clove'
'1/4 cup of finely chopped onion'
'3 tomatoes'
'1 small red bell pepper'
'1 sprig of rosemary'
'1 tablespoon of chopped fresh parsley'
'3 green sprigs of cilantro'
'3 chopped fresh hortelã leaves'
'1 sprig of marjoram'
'1 pinch of dried oregano'
'2 sprigs of fresh savory'
'3 pimentos dedo-de-moça pods'
'3 tablespoons of finely grated turmeric'
'60 grams of toasted cashew nuts'
'2 tablespoons of toasted cassava flour'
'1/2 pound of cod'
'20 okra pods'
'4 tablespoons of olive oil'
'1 minced garlic clove'
'1/4 cup of finely chopped onion'
'3 tomatoes'
'1 small red bell pepper'
'1 sprig of rosemary'
'1 tablespoon of chopped fresh parsley'
'3 green sprigs of cilantro'
'3 chopped fresh hortelã leaves'
'1 sprig of marjoram'
'1 pinch of dried oregano'
'2 sprigs of fresh savory'
'3 pimentos dedo-de-moça pods'
'3 tablespoons of finely grated turmeric'
'60 grams of toasted cashew nuts'
'2 tablespoons of toasted cassava flour'
'Soak the cod in water overnight.'
'On the next day, change the water and cut the cod into small pieces.'
'Drain the cod, then sauté it with garlic, oil, and onion.'
'Add the herbs, tomatoes, and bell pepper, along with some turmeric and pimento pods.'
'Once everything is cooked, add hot water as needed to cover.'
'Scrub the okra pods, remove the stems and tails, and cut them in half.'
'Heat a skillet with oil over medium heat, then fry the okra until it's tender.'
'Add the cod to the okra mixture and stir well
If necessary, add more hot water.'
'Once the okra is soft and the cod is cooked, gradually add the toasted cashew nuts and cassava flour, stirring constantly to prevent lumps.'
'If needed, add more hot water
The sauce will thicken.'
'Serve with rice.'
