Caruru

Directions

• Start by preparing the okra. 
  Wash well, remove the ends and cut into thin slices. 
  Soak the okra in water with a little vinegar for about 15 minutes to reduce drooling. 
  Run and book.
• In a large pan, heat a little palm oil and saute the dried prawns until golden and crispy. 
  Remove the shrimp from the pan and set aside.
• In the same pan, add more palm oil and sauté the onion and garlic until golden.
• Add the chopped okra and chili pepper (if using). 
  Sauté for a few minutes until the okra is soft.
• Add the water and cook the okra until it is fully cooked and the water has evaporated.
• Then add the reserved dried shrimp and the toasted and ground peanuts. 
  Mix well.
• Add the cassava flour little by little, stirring constantly, until you get the desired consistency for the caruru. 
  The amount of flour can vary depending on how thick you want the dish to be.
• Season with salt to taste and add chopped fresh cilantro.
• Continue cooking for a few more minutes, stirring constantly to prevent the caruru from sticking to the bottom of the pan.
• Taste and adjust seasoning if necessary.
• Serve the caruru hot, accompanied by rice and vatapá.