1 cup of dendê oil
1/2 cup of roasted peanut without shell
1/2 cup of toasted cashew
2 tablespoons of vinegar
1 1/2 kilograms of chopped okra
250 grams of dried and shelled shrimp
1 liter of water
6 sprigs of cilantro
5 sprigs of parsley
4 sprigs of coriander leaves
3 cloves of garlic
3 medium-sized tomatoes, diced
2 large onions, diced
1 green pepper, diced
Salt and Malagueta pepper to taste
1 cup of dendê oil
1/2 cup of roasted peanut without shell
1/2 cup of toasted cashew
2 tablespoons of vinegar
1 1/2 kilograms of chopped okra
250 grams of dried and shelled shrimp
1 liter of water
6 sprigs of cilantro
5 sprigs of parsley
4 sprigs of coriander leaves
3 cloves of garlic
3 medium-sized tomatoes, diced
2 large onions, diced
1 green pepper, diced
Salt and Malagueta pepper to taste
1
Blend the onion, tomato, garlic, cilantro, green pepper, coriander leaves, and parsley in a blender. Reserve
2
Separately, blend the cashew, peanut, and shrimp. Reserve
3
Heat a large pot over high heat with 1/2 cup of dendê oil, 1/2 cup of water, and chopped okra (before, wash it well to prevent stickiness)
When boiling, add the reserved seasonings and cook for 20 minutes, stirring occasionally
Add the vinegar and mix
4
Combine the cashew, peanut, shrimp, and remaining dendê oil
Cook for an additional 20 minutes over high heat, stirring occasionally
If needed, add a little water to ensure the okra stew doesn't become too dry
If desired, add salt and pepper.
