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- Ingredients
- Recipe
- 3 skinless tomatoes, 1 onion, 2 garlic cloves, 5 sprigs of parsley, 5 chives, 5 sprigs of coriander, 1 tablespoon of salt, 2 chili peppers (chopped without seeds) 1 kg of medium shrimp, salted, 5 tablespoons of oil, 2 cups (tea) of coconut milk 1 cream 1 chopped green pepper 5 cups of unleavened wheat flour 2.5 liters of water 1 cup (tea) of palm oil20 unit(s)
- PREPARATION MODE Pass the tomato, onion, garlic, parsley, chives, cilantro, salt and black pepper (only half of each of them) through a blender. Peel and clean the shrimp well, removing the heads and tails. Blanch the heads and tails of the shrimp to remove the salt. Blend the heads in a blender with 500 ml of water. Pass through a colander and beat the broth of the heads with the 5 cups of wheat (add a little more water if necessary). Place in a pan, the two liters of water, the wheat already beaten with the broth of the heads, and the previously beaten seasonings, always stirring so as not to clump. When the broth is very thick, put the oil in a pan and fry the shrimp quickly. Add the rest of the seasonings cut into small cubes, add the palm oil, and the concentrated broth of the girl's finger pepper. And mix it all up. When it boils remove the pan from the fire and add the cream of milk, mix well. The recipe is served with white rice.
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