500 g of dried crab
500 g of fresh crab, shelled and deveined
1 kg of okra, sliced
1 1/2 liters of water
1/2 cup of cassava flour
1 large onion, chopped
4 cloves of garlic, minced
4 tablespoons of olive oil or vegetable oil
to taste
500 g of dried crab
500 g of fresh crab, shelled and deveined
1 kg of okra, sliced
1 1/2 liters of water
1/2 cup of cassava flour
1 large onion, chopped
4 cloves of garlic, minced
4 tablespoons of olive oil or vegetable oil
to taste
Mash the dried crab and process it in a liquidizer to half. Reserve
Cook the okra in boiling water
Drain and reserve
Combine the cooking water with cassava flour, stirring constantly. Reserve
In a pan, sauté the onion and garlic in olive oil for 3 minutes
Add the remaining dried crab and fresh crab, and stir-fry for 4 minutes
Turn off the heat
Heat the pan with cassava flour and cook, stirring until it forms a creamy consistency and the flour is cooked
Add the stir-fried crab mixture, okra, and mix well
Season with salt to taste and mix
Remove from heat and serve
Serves 10
Note: You can cook the okra whole, then slice it after draining
This prevents excessive moisture.
