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Caruru de Camarão
A flavorful and aromatic stew featuring shrimp and okra, Caruru de Camarão is a testament to the diverse influences in Angolan cuisine. This dish combines the sweetness of shrimp with the unique texture of okra, often enhanced by the richness of palm oil and the depth of ground peanuts.
🧂 مكونات
- 500 g Shrimp(peeled and deveined)
- 300 g Okra(trimmed and sliced)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 200 g Tomatoes(diced)
- 3 tbsp Palm oil (dendê)
- 50 g Ground peanuts(unsalted)
- 250 ml Fish stock or water
- 0.25 cup Cilantro(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 optional Chili pepper(finely chopped, to taste)
👨🍳 تعليمات
- 1
In a large pot, heat the palm oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 2
Add the minced garlic and chopped chili pepper (if using) and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes and cook for 5-7 minutes, until they start to break down.
- 4
Add the sliced okra and cook for about 5 minutes, stirring occasionally.
- 5
In a separate small bowl, mix the ground peanuts with the fish stock or water until smooth. Pour this mixture into the pot.
- 6
Add the shrimp, chopped cilantro, salt, and pepper to the pot. Stir to combine.
- 7
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the shrimp are cooked through and the okra is tender.
- 8
Adjust seasoning to taste. If the stew is too thick, add a little more stock or water.
- 9
Serve hot, often with funge or rice.
💡 نصائح احترافية
- ✓To reduce the sliminess of okra, you can lightly sauté it before adding it to the stew, or soak it in salted water with a little vinegar for 15 minutes.
- ✓Ensure the shrimp are not overcooked, as they can become tough.
- ✓For a richer flavor, use homemade fish stock.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Add other seafood like mussels or clams.
- Incorporate other vegetables like spinach or bell peppers.