A Bahian, Pará-style okra and shrimp curry | Recipes | Foodism
This traditional Bahian dish has come to be associated with an African-Brazilian religious ritual called Candomblé – but all you really need to know is it's delicious.
Ingredients
- 700g whole dried salt shrimps
- 40ml extra virgin olive oil
- 50g onion, finely chopped
- 1 tbsp crushed garlic
- 15g green pepper, diced
- 35g tomato, chopped
- 2 cumari-do-Pará or other mild yellow chillies, chopped
- 400g okra, cut into 1cm-thick rounds
- 1 bay leaf
- 250g fine, untoasted cassava flour
- pinch of ground cumin
- black pepper
- 20ml dendê (palm) oil
- 1½ tbsp hand-torn cilantro (Mexican/long coriander)
- 1½ tbsp hand-torn basil
- 150g jambu (Pará cress/toothache plant) or watercress
- Brazilian-style White Rice to serve
- 50g dried salt shrimps, heads removed
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