A Bahian, Pará-style okra and shrimp curry

Name: A Bahian, Pará-style okra and shrimp curry
Total time: 60 min
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-ParÃ¡ 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 dendÃª (palm) oil; 1Â½ tbsp hand-torn cilantro (Mexican/long coriander); 1Â½ tbsp hand-torn basil; 150g jambu (ParÃ¡ cress/toothache plant) or watercress; Brazilian-style White Rice to serve; 50g dried salt shrimps, heads removed

foodism.co.uk

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.

View full recipe on foodism.co.uk

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