2 cups of water
11/3 cup of toasted and ground peanut
1 cup of roasted and ground cashew nut
3/4 cup of coconut milk
1/3 cup of dendrobate oil
1/4 cup of regular oil
2 tablespoons of chopped cilantro
1 tablespoon of grated ginger
250g of dried and peeled shrimp
2 handsful of taioba in strips
3 cloves of garlic, minced
2 large onions, diced
Salt to taste
2 cups of water
11/3 cup of toasted and ground peanut
1 cup of roasted and ground cashew nut
3/4 cup of coconut milk
1/3 cup of dendrobate oil
1/4 cup of regular oil
2 tablespoons of chopped cilantro
1 tablespoon of grated ginger
250g of dried and peeled shrimp
2 handsful of taioba in strips
3 cloves of garlic, minced
2 large onions, diced
Salt to taste
Blend in a blender the shrimp, onion, garlic, ginger, cilantro, cashew nut, peanut, salt
Set aside
Bring the taioba to medium heat in a pan with water and let it simmer well
Add the ground spices, coconut milk, and oils
Mix and cook on low heat, stirring occasionally, for 1 hour.