1 cup of dendê oil
1/2 cup of toasted cashews
1/2 cup of roasted almonds without shells
2 tablespoons of apple cider vinegar
2 tablespoons of dendê oil
1 1/2 kg of okra chopped
250 g of dried shrimp
1 liter of water or chicken broth
6 sprigs of cilantro
5 sprigs of parsley
4 sprigs of chives
3 tomatoes
3 cloves of garlic
2 large onions
1 green pepper
Salt and paprika to taste (optional)
1 cup of dendê oil
1/2 cup of toasted cashews
1/2 cup of roasted almonds without shells
2 tablespoons of apple cider vinegar
2 tablespoons of dendê oil
1 1/2 kg of okra chopped
250 g of dried shrimp
1 liter of water or chicken broth
6 sprigs of cilantro
5 sprigs of parsley
4 sprigs of chives
3 tomatoes
3 cloves of garlic
2 large onions
1 green pepper
Salt and paprika to taste (optional)
1
Blend in a blender the onion, tomato, bell pepper, chives, cilantro, parsley, and garlic. Reserve
2
Wash the blender and blend the cashews, almonds, and dried shrimp. Reserve
3
Bring to a boil in a large pot the water or chicken broth, half cup of dendê oil, and okra
When boiling, add the onion creme and cook for 20 minutes, stirring occasionally
4
Join the apple cider vinegar, shrimp creme, remaining dendê oil, and blend
Reduce heat and cook for another 20 minutes, stirring occasionally
Add more water, salt, and pepper to taste, and serve with cassava flour.
