'2 large onions'
'3 tomatoes'
'1 green bell pepper'
'4 sprigs of parsley'
'6 sprigs of thyme'
'5 sprigs of celery leaves'
'3 cloves of garlic'
'1/2 cup of toasted cashews'
'1/2 cup of toasted almonds, without shells'
'250g of dry shrimp'
'1 1/2 kg of okra chopped'
'1 liter of water or chicken broth'
'1 cup of dendê oil'
'2 tablespoons of vinegar'
'2 tablespoons of olive oil'
'2 large onions'
'3 tomatoes'
'1 green bell pepper'
'4 sprigs of parsley'
'6 sprigs of thyme'
'5 sprigs of celery leaves'
'3 cloves of garlic'
'1/2 cup of toasted cashews'
'1/2 cup of toasted almonds, without shells'
'250g of dry shrimp'
'1 1/2 kg of okra chopped'
'1 liter of water or chicken broth'
'1 cup of dendê oil'
'2 tablespoons of vinegar'
'2 tablespoons of olive oil'
'Start by blending the onions, tomatoes, bell pepper, parsley, thyme, celery leaves, and garlic in a liquidizer.'
'Set aside.'
'Return to the liquidizer and blend the toasted cashews, almonds, and shrimp.'
'Set aside again.'
'In a large pot, combine the water or chicken broth, 1/2 cup of dendê oil, and okra
Bring to a boil.'
'When boiling, add the seasonings and cook for 20 minutes, stirring occasionally.'
'Add the vinegar and stir well.'
'Add the toasted cashews, almonds, ground shrimp, olive oil, and remaining dendê oil
Cook for an additional 20 minutes, stirring occasionally.'
'If necessary, add a little water to prevent the okra from becoming too dry.'
'Check the seasoning and add salt to taste.'
'Desire a dash of red pepper flakes.'
'Serve hot.'
