Caruru

Name: Caruru
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 400 g okra; 80 g dried shrimp; 50 g roasted peanuts; 1 tbsp dendê oil; 1 onion; 1 handful cilantro; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Caruru is a beloved dish from the northeastern state of Bahia, where the culinary traditions are as rich and vibrant as the landscapes. Rooted in Afro-Brazilian heritage, Caruru is especially popular during the festival of São Cosme and Damião, when families and communities come together to celebrate with an abundant spread of food. This home-style version captures the essence of Bahian cooking, where intuition guides the hand and generosity is at the heart of the meal.

The dish is a symphony of textures and flavors: tender okra mingles with the briny punch of dried shrimp, while roasted peanuts add a subtle, nutty depth. The unmistakable aroma of dendê oil ties it all together, infusing the dish with its signature earthiness. A sprinkle of chopped cilantro brightens each bite, offering a fresh counterpoint to the rich, savory elements. Serve it with white rice to soak up every last drop of this flavorful stew.

Ingredients

400 gokra
80 gdried shrimp
50 groasted peanuts
1 tbspdendê oil
1onion
1 handfulcilantro
to tastefine sea salt

Method

Start by preparing the okra. Rinse 400 g of okra under cold water, then pat them dry with a clean kitchen towel. Trim the tops and tails, and slice them into thin rounds, about 1/4 inch thick. This will help them cook evenly and prevent them from becoming too slimy.
Next, prepare the dried shrimp. Rinse 80 g of dried shrimp under cold water to remove any excess salt and impurities. Pat them dry with a paper towel and set aside. This step ensures the shrimp are clean and ready to absorb the flavors of the dish.
In a large skillet or heavy-bottomed pot, heat 1 tbsp of dendê oil over medium heat. Add 1 finely chopped onion and sauté until the onion becomes translucent and fragrant, about 3 to 4 minutes. This creates a flavorful base for the dish.
Add the sliced okra to the skillet, stirring to coat them in the oil and onion mixture. Cook for about 5 minutes, stirring occasionally, until the okra starts to soften and the sliminess reduces. The okra should be vibrant green and tender but not mushy.
Add the cleaned dried shrimp to the skillet, stirring them into the okra mixture. Cook for another 3 to 4 minutes until the shrimp turn just opaque and start to release their aroma. This indicates that the shrimp are cooked through without becoming tough.
Grind 50 g of roasted peanuts into a coarse powder using a food processor or mortar and pestle. Stir the ground peanuts into the skillet, mixing well to combine. The peanuts will add a rich, nutty flavor and help thicken the dish.
Chop a handful of cilantro and stir it into the mixture, allowing the fresh herbs to meld with the other ingredients. Taste the dish and season with fine sea salt to your preference, ensuring the flavors are balanced and vibrant.
Serve the Caruru immediately, garnished with additional cilantro if desired. The dish should be a harmonious blend of tender okra, savory shrimp, and nutty peanuts, with the distinctive aroma of dendê oil. Enjoy this Bahian specialty with family and friends.