* 2.2 lb (1 kg) of dried salted shrimp
* 4 cups (1 liter) water
* 4 tomatoes, cut into cubes
* 2 medium onions, chopped
* 1 medium green bell pepper, chopped
* 1 chopped green smell-pack
* 6 cloves chopped garlic
* 1 and 1/2 lb. (750 g) okra washed, dried and sliced
* 6 tablespoons of olive oil
* 3 Malagueta peppers
* 1/2 cup of dendê (brazilian palm oil)
* 2 cups manioc flour
1) Peel the shrimp, reserving their heads and shells. Wash, soak the shrimp in water for an hour in a bowl. Change the water 3 or 4 times to remove the salt.
2) Pour the four cups water in a medium saucepan, and put the heads and shells of shrimp in, we had reserved. Add part of (1/4) of the chopped spices (tomato, onion, chili, cheiro-verde, garlic), boil for 5 minutes. Pour through a sieve and reserve the broth, discard the heads and shells now.
3) Pour 2 cups (1/2 liter) of water in a pan and cook the okra in the water until they are in a very bright green color. Drain them and set aside.
4) Pass one quarter of the shrimp by the grinder, to pulverize it. Pour the olive oil in a pot, add all the spices, the rest of the shrimp, the ground shrimp,
malagueta peppers and saute. Remove the peppers after sautéing the shrimp.
5) Dissolve the flour in a little bit of cold water. Add to stew a little of the reserved shrimp broth and
all of the okra.
Stir well with a wooden spoon and gradually add the flour to avoid making lumps, add the palm oil and cook for another 15 minutes.
If necessary, add a little more of the reserved shrimp broth. Serve hot with white rice.