Caruru is a delightful and aromatic dish that hails from the vibrant culinary tradition of Bahia, Brazil. Rich with flavors of coconut, smoked shrimp, and the unique texture of okra, this dish is typically enjoyed as a hearty main course or a flavorful accompaniment to other Bahian favorites like Acarajé. Dive into the robust tastes of Bahia with this authentic Caruru recipe.
Ingredients
🥥 200 mL Coconut milk
🫑 0.5 unit Bell pepper fresh
🌿 0.5 cup Cilantro fresh
🍅 1 unit Tomato fresh
🧅 1 unit Onion fresh
🥜 90 g Toasted peanuts
🌰 60 g Cashew nuts
🦐 150 g Smoked shrimp
🌿 1.400 g Okra fresh
🌴 100 mL Palm oil Azeite de Dendê
🧂 1 level tablespoon Salt
💧 120 mL Water for blending
💧 250 mL Water to rinse blender, added to pot
💧 250 mL Water additional water for cooking
Instructions
1- Prepare the paste:
- Combine in a blender: coconut milk, chopped bell pepper, cilantro, tomato, onion, toasted peanuts, cashew nuts, smoked shrimp, and 120 mL of water.
- Blend for 3 minutes until smooth. Set this paste aside.
2- Prepare the okra:
- Wash and chop the okra into small, roughly 0.5 cm pieces.
3- Start cooking:
- Heat 50 mL of palm oil in a large stainless steel cooking pot over medium heat.
4- Combine ingredients:
- Add the chopped okra to the pot, followed by the blended paste.
5- Rinse and add water:
- Rinse the blender with 250 mL of water and pour this into the pot to ensure all paste is used.
6- Mix and initial cook:
- Stir well to combine all ingredients thoroughly.
7- Add whole shrimp:
- Incorporate some whole smoked shrimp for enhanced flavor and visual appeal.
8- Add more water:
- Pour in another 250 mL of water to maintain proper cooking moisture.
9- Add more palm oil:
- Drizzle an additional 50 mL of palm oil over the mixture.
10- Season:
- Season with 1 level tablespoon of salt or adjust as preferred.
11- Cook:
- Let the mixture cook for a total of 30 minutes, stirring occasionally, until it thickens and reaches a stew-like consistency.
Prep Time: 18-23 minutes
Cook Time: 30 minutes
Total Time: 48-53 minutes
Servings: Not specified
Equipment:
- Blender
- Measuring cups and spoons
- Small knife
- Glass chopping/mixing bowl Nadir Figueiredo
- Large stainless steel cooking pot
- Red silicone spatula
- Induction cooktop
- Gloves
- Rectangular clear glass serving dish
Cooking Tips:
- Add palm oil early to prevent excessive sliminess in the okra.
- Use water to rinse the blender, extracting every bit of flavor from the paste.
- Incorporate whole smoked shrimp later for maximum flavor impact and presentation.
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Malhando Garfo: https://www.youtube.com/@malhandogarfo8526