Caruru

🧂 Ingredients

• 500 g Okra
• 150 g Dried shrimp
• 60 ml Dendê oil (red palm oil)(Essential for authentic flavor and color. Available in Latin or African markets.)
• 1 medium Yellow onion
• 50 g Raw cashews
• 1 inch piece Fresh ginger
• 250 ml Water(Or as needed for consistency)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the okra and shrimp: Trim the ends of the fresh okra and slice it thinly into rounds, about 3mm thick. Rinse the dried shrimp thoroughly under cold water to remove excess salt, then drain and grind them into a coarse powder using a mortar and pestle or a spice grinder. Set aside.

   ⏱️ 15 minutes
2. 2

   Soak and grind cashews: Place the raw cashews in a bowl and cover with hot water. Let them soak for about 15 minutes until softened. Drain the cashews and grind them into a smooth paste using a food processor or mortar and pestle. Set aside.

   ⏱️ 15 minutes
3. 3

   Sauté aromatics: Heat about 2 tablespoons (30ml) of the dendê oil in a large pot or Dutch oven over medium heat (around 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the grated ginger and cook for another minute until fragrant.

   ⏱️ 10 minutes
4. 4

   Cook the okra: Add the sliced okra to the pot with the sautéed onion and ginger. Stir well to coat. Add about 100ml of water, stir, and bring to a gentle simmer. Cover the pot and cook for about 15-20 minutes, stirring occasionally, until the okra is tender and has started to release its natural thickening properties. Avoid over-stirring at this stage, as it can make the okra slimy.

   ⏱️ 20 minutes
5. 5

   Incorporate shrimp and cashews: Stir in the ground dried shrimp and the cashew paste. Add the remaining 150ml of water (or more, if a thinner consistency is desired). Continue to simmer, uncovered, for another 10-15 minutes, stirring more frequently now to prevent sticking, until the stew has thickened to your liking and the flavors have melded. The stew should have a rich, slightly viscous texture.

   ⏱️ 15 minutes
6. 6

   Finish and season: Stir in the remaining dendê oil (about 30ml) and cook for a final 2-3 minutes to allow the oil to infuse its flavor and color. Season generously with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

   ⏱️ 5 minutes
7. 7

   Serve hot: Ladle the Caruru into a serving dish. It is traditionally served as a side dish, particularly with acarajé (Bahian black-eyed pea fritters) or other Afro-Brazilian specialties.

💡 Pro Tips

• ✓The natural mucilage from the okra is what gives Caruru its characteristic thickening. Stirring too vigorously early on can exacerbate this. The cashew paste also contributes to the creamy texture.
• ✓Caruru is a significant dish in Afro-Brazilian culture and is often prepared for religious ceremonies honoring the Orixás (deities).
• ✓For a smoother texture, you can blend the cooked okra slightly before adding the shrimp and cashews, but traditional preparation often leaves it with some texture.
• ✓Ensure your dried shrimp are well-rinsed, as they can be quite salty.

🔄 Variations

• For a richer flavor, increase the amount of dried shrimp.
• Adjust the quantity of okra to achieve your preferred consistency.
• Some variations include adding chopped peanuts or other nuts along with the cashews.

🥗 Nutrition

Per serving