The Bahian cuisine would hardly be the same without the presence of these small, salt-cured, dehydrated shrimp, quintessential to a number of traditional recipes: Acarajé (black eyed bean fritter), Vatapá (dried shrimp, bread and coconut porridge), Caruru (okra and dried shrimp porridge), chicken Xinxim (chicken and shrimp stew), and Hauçá rice (mushy rice served with a spicy paste made with dried shrimp and carne seca). Its pronounced flavor can also add interest to every-day dishes, such as stewed beans, frittatas, or an extra crunch to farofas (seasoned manioc flour).