2 cups of water
1 1/3 cup of toasted peanut butter
1 cup of roasted and ground cashew
3/4 cup of coconut milk
1/3 cup of dendê oil
1/4 cup of regular oil
2 spoons of chopped hot sauce
2 spoons of grated ginger
250 grams of dried and shelled shrimp
2 tablespoons of bamboo shoots sliced
3 cloves of garlic pressed
2 large onions chopped
To taste: Salt
2 cups of water
1 1/3 cup of toasted peanut butter
1 cup of roasted and ground cashew
3/4 cup of coconut milk
1/3 cup of dendê oil
1/4 cup of regular oil
2 spoons of chopped hot sauce
2 spoons of grated ginger
250 grams of dried and shelled shrimp
2 tablespoons of bamboo shoots sliced
3 cloves of garlic pressed
2 large onions chopped
To taste: Salt
1
Combine the shrimp, onion, garlic, ginger, hot sauce, cashew, peanut butter, salt in a blender. Reserve
Bring the bamboo shoots to medium heat in a pot with water and let it simmer well
2
Add the prepared seasonings, coconut milk, and oils
Mix and cook over low heat, stirring occasionally for 1 hour.