Caruru is a typical dish of Bahian cuisine, made with okra, dried shrimp, peanuts, cashew nuts, coconut milk, onion, garlic, salt and pepper. Caruru is usually served with white rice, acarajé and vatapá.
Caruru is an Afro-Brazilian dish that has its origins in West Africa. The name “caruru” comes from the word “kalalu”, which means “okra” in Kimbundu, a language spoken in Angola.
Caruru
4
servings30
minutes20
minutesCaruru is a dish rich in nutrients and vitamins, especially vitamin A, vitamin C and calcium.
Okra is a good source of fiber, dried shrimp is a good source of protein, and peanuts are a good source of healthy fats.
Caruru is a delicious and nutritious dish that is perfect for a special meal.
Ingredients
1 kg of fresh okra
1 medium chopped onion
2 minced garlic cloves
1/2 cup palm oil
1 cup peeled and ground dried shrimp
1/2 cup roasted and chopped cashews
1/2 cup roasted, shelled peanuts
1/4 cup coconut milk
1/2 cup of water
Salt and pepper to taste
Directions
- Wash the okra and cut them into thin slices.
- In a large pan, heat the palm oil over medium heat.
- Add the onion and garlic and sauté until soft.
- Add the okra and saute for about 5 minutes, or until the okra is tender.
- Add dried shrimp, cashews, peanuts, coconut milk, water, salt and pepper.
- Cook for about 10 minutes, or until the caruru is cooked through and the sauce has thickened.
- Serve hot with white rice or acarajé.
Notes
- For a spicier curry, add chopped chili pepper to the mix.
- You can also add other ingredients to the caruru, such as pumpkin, sweet potato or yam.
- Serve the caruru with a good acarajé!
