Brazil

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 oil

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MODO DE PREPARO
Passe pelo liquidificador o tomate, a cebola, o alho, a salsa, a cebolinha, o coentro, o sal e a pimenta-do-reino( somente a metade de cada um deles).
Descasque e limpe bem os camarões, tirando as cabeças e os rabos.
Escalde as cabeças e os rabos dos camarões para tirar o sal.
Bata as cabeças no liquidificador com 500 ml de água.
Passe por um escorredor e bata o caldo das cabeças com as 5 xícaras de trigo( se necessário acrescente mais um pouco de água).
Coloque em uma panela, os dois litros de água, o trigo já batido com o caldo das cabeças, e os temperos anteriormente batidos, mexendo sempre para não embolar.
Quando já estiver um caldo bem grosso, coloque o óleo em uma panela e frite os camarões rapidamente.
Acrescente o restante do temperos cortados em cubinhos pequenos, junte o azeite de dendê, e o caldo concentrado da pimenta dedo de moça. E misture tudo.
Quando levantar fervura retire a panela do fogo e acrescente o creme de leite, misture bem.
A receita é servida com arroz branco.

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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