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 bay leaf
1 tablespoon of finely chopped green chili peppers
1 small bunch of fresh parsley, chopped
3 sprigs of fresh thyme
1 sprig of oregano
2 sprigs of fresh sage
3 dried pimenta dedo-de-moça pods
3 tablespoons of grated cumin
60 grams of roasted cashews
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 bay leaf
1 tablespoon of finely chopped green chili peppers
1 small bunch of fresh parsley, chopped
3 sprigs of fresh thyme
1 sprig of oregano
2 sprigs of fresh sage
3 dried pimenta dedo-de-moça pods
3 tablespoons of grated cumin
60 grams of roasted cashews
2 tablespoons of toasted cassava flour
Soak the cod in water overnight
The next day, change the water and cut the cod into small pieces
Drain the cod, then sauté it with garlic, olive oil, and onion
Add the herbs, tomatoes, bell pepper, pimenta dedo-de-moça, cumin, and cashews to the pot
Once everything is cooked, add enough hot water to cover
Wash the okra pods, remove stems and tails, and cut them in half
Heat a skillet with oil over medium-high heat until it's very hot
Fry the okra pods until they're tender
Combine the cod and okra, adding more hot water if needed
When the okra is soft and the cod is cooked, add the toasted cashews mixed with cassava flour to the pot, stirring constantly to prevent lumps from forming
If necessary, add more hot water
The sauce will thicken
Serve over rice.
