1 cup of dendê oil
1/2 cup of toasted hazelnuts without shells
1/2 cup of roasted pecans
2 tablespoons of vinegar
11/2 pounds of chopped okra
250g of dried and peeled shrimp
1 liter of water
6 sprigs of cilantro
5 sprigs of parsley
4 sprigs of chives
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 toasted hazelnuts without shells
1/2 cup of roasted pecans
2 tablespoons of vinegar
11/2 pounds of chopped okra
250g of dried and peeled shrimp
1 liter of water
6 sprigs of cilantro
5 sprigs of parsley
4 sprigs of chives
3 cloves of garlic
3 medium-sized tomatoes, diced 2 large onions, diced 1 green pepper, diced Salt and malagueta pepper to taste
Blend in a blender the onion, tomato, garlic, cilantro, pepper, chives, and parsley. Reserve
Separately, blend the pecans, hazelnuts, and shrimp. Reserve
Bring a large pot with 1 liter of water, half cup of dendê oil, and the okra to a boil
When boiling, add the reserved seasonings and cook for 20 minutes, stirring occasionally
Add the vinegar and mix
Combine the pecans, hazelnuts, shrimp, and remaining dendê oil
Cook for an additional 20 minutes over high heat, stirring occasionally
If necessary, add a little water to prevent the caruru from becoming too dry
If desired, add salt and malagueta pepper.
