CaruruOkra & Shrimp Stew

Candomblé ritual food.

• 6 servings (180 g each)
• Cook 25 mins
• Nordeste (Bahia)

Caruru is an Afro-Brazilian ritual dish served during Candomblé festivals and alongside Acarajé. Sliced okra is cooked with ground dried shrimp, toasted peanuts, cashews, coconut milk, and dendê oil until thickened.

Ingredients

• •500 g Fresh Okra (Sliced Thin Rounds) — Main Thickener Base
• •100 g Dried Salted Shrimp (Ground) — Umami Flavor Base
• •80 g Toasted Peanuts (Ground) — Nutty Thickener
• •80 g Toasted Cashew Nuts (Ground) — Nutty Thickener
• •150 g Yellow Onion (Finely Pureed) — Aromatic Base
• •50 ml Red Palm Oil (Azeite de Dendê) — Lipid & Color Base
• •20 ml Fresh Lime Juice — Mucilage Reduction Agent
• •300 ml Hot Water or Fish Stock — Hydration Medium

Method

1. In a foodIn a food processor, grind dried shrimp, toasted peanuts, cashews, and pureed onion with 100 ml of water until a smooth paste forms
2. Wash, thoroughly dryWash, thoroughly dry, and slice fresh okra into thin crosswise rings
3. Heat dendê oilHeat dendê oil in a heavy pot over medium heat
4. Add the groundAdd the ground nut-and-shrimp paste, stirring continuously for 5 minutes
5. Add sliced okraAdd sliced okra, lime juice, and remaining hot water
6. Lower heat (85°C)Lower heat (85°C) and simmer uncovered for 15 to 20 minutes, stirring frequently with a wooden spoon
7. The stew isThe stew is done when the okra seeds turn pinkish-red and the mixture thickens into a glossy paste
8. Serve warm asServe warm as a main dish or Acarajé filling

Questions