Don't worry, you don't need to pronounce it in order to enjoy it.


  • 16 ounces dry black-eyed peas
  • 2 onions, chopped, divided
  • Salt, to taste
  • 1/2 pound shrimp, plus more for serving
  • 4 cups coconut milk
  • 1 1/2 ounces roasted peanuts
  • 2 1/2 ounces cashews
  • 1 cup manioc flour, toasted
  • Grated ginger, to taste
  • 3 cups dendê oil (palm oil), plus more for seasoning
  • 1/2 onion with peel
  • Salsa, to serve


  1. In a food processor, add the peas and process until coarse. Transfer to a bowl and cover with cold water. The skins will float to the top; scoop them out and discard. Allow peas to soak for 8 hours. Drain the water.
  2. In the food processor, add the soaked peas and half the chopped onion. Blend until it turns into a paste.

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