- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 710 kcal
Quick summary
“An indispensable pillar of Afro-Brazilian cuisine and the festivities of Iansã and Cosme and Damião, caruru combines sliced okra cooked in plenty of dendê oil with dried shrimp and ground peanut paste. It is worth making for the historical depth and the aromatic balance between palm oil (dendê) and shellfish.”
What you need to know
- O quiabo deve ser lavado e totalmente seco antes de ser cortado para evitar a formação excessiva de mucilagem (baba)
- O camarão seco defumado aporta teor salino concentrado e sabor umami marcante que define a identidade do cozido
- O amendoim torrado moído encorpa o caldo e atenua a acidez do dendê, criando uma textura aveludada ao molho
Ingredients
Main
- 500g of okra
- 300g of dried shrimp
- 2 medium chopped onions
- 4 cloves garlic, minced
- 1 finger chili to taste
- 1 cup of palm oil
- 2 tablespoons of roasted and ground peanuts
- Seasonings: salt, black pepper, and cilantro to taste
- To prevent okra from becoming mucilaginous, season only after sautéing.
- Caruru tastes even better if prepared a day in advance.
- Be careful when adding salt, as dried shrimp is naturally salty.
- You can add shredded meat or chicken for a more robust recipe.
- Serve with rice and farofa for a complete dish.
Instructions
Principal
- Wash the okra well and cut into rounds.
- In a large pot, heat the palm oil and sauté the onion until translucent.
- Add the minced garlic and red pepper, sautéing for a few more minutes.
- Add the dried shrimp and continue sautéing for 5 minutes.
- Add the okra and mix well, cooking for about 10 minutes.
- Season with salt, black pepper, and cilantro to taste.
- Add the ground peanuts and mix until all ingredients are integrated.
- Simmer the mixture over low heat for 20 to 30 minutes, stirring occasionally.
Chef's tips
- Não adicione sal antes de cozinhar o quiabo com o camarão seco; prove apenas no final após a dessalga parcial do marisco
- Corte as pontas e o talo do quiabo descartando frutos fibrosos que não quebram com a ponta do polegar
- Mexa a panela com colher de pau em fogo baixo para o azeite de dendê emulsionar com o amendoim sem queimar a base
Variations
- Incorpore pedaços cozidos de peito de frango desfiado ou carne bovina para preparar um caruru completo de festa
- Acrescente gengibre ralado fininho junto à cebola refogada para acentuar as notas picantes da receita ancestral
- Sirva como recheio complementar de acarajés crocantes ou ao lado de abará cozido na palha da bananeira
Substitutions
- O amendoim torrado moído pode ser combinado com castanha-de-caju torrada e moída na proporção tradicional da Bahia
- O azeite de dendê puro pode ser dosado misturando metade da quantidade com azeite de oliva para paladares mais suaves
- O camarão seco salgado pode ser aferventado em duas águas para retirar o excesso de sal antes do refogado
How to store
Keep the caruru in the refrigerator in an airtight container for up to 4 days. Because it contains palm oil and dried shrimp, the flavor becomes even more harmonious and integrated the day after preparation.
Can it be frozen?
Caruru tolerates freezing for up to 60 days in freezer-safe plastic containers. To thaw, transfer straight to the pan over low heat with a lid and add 2 tablespoons of hot water until boiling.
What to serve with
Classic partner for Bahian vatapa, fluffy white rice, yellow dende oil farofa, and fresh fish moqueca. To refresh, very cold coconut water, very cold light beer, or cajá juice.
Frequently asked questions
Why shouldn't caruru have salt at the beginning of cooking?
Smoked dried shrimp is very high in salt; adding salt before can ruin the dish, so it should be tasted and adjusted only in the final minutes.
How to cut okra without releasing that viscous slime?
Wash the okra whole, dry them perfectly with a clean kitchen towel, and cut the slices with a very dry knife without wetting them during cutting.
Does dried shrimp need to be cleaned before going into the pot?
Yes, remove the head, tail, and small pointed legs of the dried shrimp, passing them through a sieve to eliminate coarse salt residues.
Can I freeze ready-made caruru?
Yes, caruru tolerates freezing very well for up to 60 days in airtight containers, maintaining aroma and consistency after reheating in the pan.
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