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6 ounces dried shrimp

2 ounces ginger, minced

1/2 cup roasted peanuts

1/2 cup roasted cashew nuts

1/2 cup palm oil

2 cloves garlic, minced

1 medium onion, finely chopped

1 small red onion, finely chopped

1 red bell pepper, chopped

2 pounds of okra, trimmed and cut into small pieces

1 bunch cilantro, leaves only, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups of water

2 tablespoons lemon juice


In a food processor, combine the dried shrimp, ginger, peanuts and cashew nuts. Pulse until the mixture forms a coarse paste.

In a large pan, heat the palm oil over medium heat. Add the garlic, onions and pepper; cook, stirring frequently, for 2-4 minutes, or until the onions are golden. Add okra, cilantro, salt, pepper and the dried shrimp paste. Stir to combine.

Pour water and lemon juice into pan. Reduce heat to low and cook for 30 minutes, stirring frequently. The mixture will be quite thick. Adjust salt to taste and serve with sautéed shrimp and yellow-roasted manioc flour.

Sauteed Shrimp


2 tablespoons coconut oil

4 garlic cloves, minced

½ cup onion, chopped

1 pound jumbo shrimp, peeled and deveined

Pinch of Malagueta pepper


Heat oil in a large skillet over medium heat. Add garlic and onions; cook until soft. Add shrimp and pepper to the skillet. Cook, stirring frequently, until shrimp are opaque.

Yellow Roasted Manioc Flour


½ cup palm oil

1/3 cup onions, finely chopped

2 cups toasted manioc flour

½ teaspoon salt


Heat oil in a large skillet over medium heat. Add onions, flour and salt. Stirring constantly, cook until all ingredients are fully combined.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

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