1 cup of dendrite oil
1/2 cup of roasted almond without shell
1/2 cup of toasted cashew
2 tablespoons of vinegar
1 1/2 pounds of chopped okra
250g of dried shrimp, peeled and deveined
1 liter of water
6 sprigs of cilantro
5 sprigs of parsley
4 sprigs of dill
3 cloves of garlic
3 medium-sized tomatoes diced
2 large onions diced
1 green bell pepper diced
To taste: salt and hot pepper
1 cup of dendrite oil
1/2 cup of roasted almond without shell
1/2 cup of toasted cashew
2 tablespoons of vinegar
1 1/2 pounds of chopped okra
250g of dried shrimp, peeled and deveined
1 liter of water
6 sprigs of cilantro
5 sprigs of parsley
4 sprigs of dill
3 cloves of garlic
3 medium-sized tomatoes diced
2 large onions diced
1 green bell pepper diced
To taste: salt and hot pepper
1
In a blender, blend together the onion, tomato, garlic, cilantro, green bell pepper, dill, and parsley. Reserve
2
Separately, blend together the cashew, almond, and shrimp. Reserve
3
Bring a large pot to high heat with 1/2 cup of dendrite oil, 1/2 cup of water, and the chopped okra (previously washed and dried well to prevent stickiness)
When it boils, add the reserved temperings and cook for 20 minutes, stirring occasionally
Add the vinegar and mix well
4
Combine the blended cashew, almond, shrimp, and remaining dendrite oil
Cook for an additional 20 minutes over high heat, stirring occasionally
If necessary, add a little water to prevent the okra from becoming too dry
If desired, add salt and hot pepper.
