8 cups of water
4 cups of coconut milk
3/4 cup of dendê oil
2/3 cup of toasted and ground almonds
2/3 cup of toasted and ground cashews
2 tablespoons of grated ginger
250g of dry and ground shrimp
2 forms of farina without husk
2 Malagueta peppers
1 large onion chopped
Salt to taste
8 cups of water
4 cups of coconut milk
3/4 cup of dendê oil
2/3 cup of toasted and ground almonds
2/3 cup of toasted and ground cashews
2 tablespoons of grated ginger
250g of dry and ground shrimp
2 forms of farina without husk
2 Malagueta peppers
1 large onion chopped
Salt to taste
1
Soak the forms of farina in water for 10 minutes
2
Squeeze out the water and reserve it
3
Pass the farina through a coarse sieve
4
Bring to a boil the dendê oil, onion, cashews, almonds, ginger, and Malagueta peppers that have been mashed together
5
Simmer for 5 minutes, stirring frequently
6
Combine the farina mixture with coconut milk, shrimp, and water
7
Cook, stirring constantly, until a thick and creamy paste forms and it comes away from the sides of the pan.
