Traditional Bahian Caruru is a renowned dish from the Brazilian state of Bahia, famous for its rich flavors and vibrant ingredients. This in-depth recipe combines fresh vegetables, nuts, smoked shrimp, and dendê oil to create a savory and satisfying dish. Caruru is typically served with acarajé, but it can also stand alone as a hearty main course or be enjoyed alongside other Bahian specialties.
Ingredients
🥥 200 mL coconut milk
🌶️ 1/2 unit bell pepper, chopped
🌿 1/2 cup chopped cilantro approximately 100 mL
🍅 1 unit tomato, chopped
🧅 1 unit onion, chopped
🥜 90 g toasted peanuts
🌰 60 g cashew nuts
🦐 150 g smoked shrimp blend some, keep some whole for garnish
🥒 1,400 g 1.4 kg okra, chopped
🟠 100 mL dendê oil 50 mL initially, 50 mL added later
🧂 1 shallow tablespoon salt
💧 620 mL water 120 mL for initial blending, 250 mL added with paste, 250 mL added later for cooking
Instructions
1- Prepare the Spice Paste:
- In a blender, combine coconut milk, bell pepper, cilantro, tomato, onion, toasted peanuts, cashew nuts, smoked shrimp, and 120 mL water.
- Blend on high for about 3 minutes until smooth. Set aside this fragrant paste.
2- Prepare the Okra:
- Wash and chop the okra into small, uniform pieces to ensure even cooking.
3- Cook the Caruru:
- On a K&M Induction Cooktop, heat 50 mL of dendê oil in a large stainless steel pot over medium heat. This prevents the okra from becoming too mucilaginous.
- Add the chopped okra and sauté lightly.
- Pour the spice paste over the okra in the pot.
- Swirl 250 mL water in the blender to capture any remaining paste and pour into the pot.
- Stir thoroughly to combine the okra and paste.
- Add another 250 mL of water to maintain a simmer-friendly consistency.
- If desired, mix in a few whole smoked shrimp for texture and presentation.
- Adjust consistency with another 250 mL of water if necessary.
- Add the remaining 50 mL of dendê oil to the pot to deepen flavor and color.
- Season with salt.
4- Cooking Process:
- Cook for a total of 30 minutes, stirring occasionally with a red silicone spatula.
- Allow the mixture to thicken as it simmers, stirring to ensure even cooking.
- The Caruru should result in a luscious, thick consistency with a rich, aromatic profile.
Prep Time: Approximately 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 portions
Equipment: Blender, knife, small serrated knife, large stainless steel pot, K&M Induction Cooktop, red silicone spatula, Marinex glass baking dish
Cooking Tips
- Utilizing dendê oil at the start aids in keeping the okra from becoming too sticky during cooking.
- Thoroughly rinsing the blender ensures all spices and flavors are incorporated.
- Caruru will gain more consistency and depth as it cools; letting it rest before serving can enhance its flavors.
- For a complete Bahian experience, pair Caruru with acarajé or serve it alongside rice for a fulfilling meal.
- Adjust the spice level by adding extra bell pepper or hot chili if desired.
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