Photo from pinterest.com
Caruru is a classic Brazilian dish with roots in Afro-Brazilian cuisine, especially in the state of Bahia. This flavorful stew is made with okra, shrimp, peanuts, and palm oil, creating a thick and rich dish with deep cultural significance. Often served during religious festivals and family gatherings, Caruru pairs perfectly with rice or acarajé (fried black-eyed pea fritters) for an authentic Bahian experience.
Ingredients
1 lb (450g) okra, sliced
1/2 lb (225g) dried or fresh shrimp, peeled
1 large onion, chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
1/4 cup (60ml) red palm oil (dendê oil)
1/2 cup (70g) roasted peanuts, ground
1/4 cup (30g) roasted cashews, ground
1 tbsp (15ml) lime juice
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1 cup (240ml) fish or vegetable broth
Instructions
Prepare the Okra Wash and slice the okra. To reduce sliminess, soak the slices in lime juice for 10 minutes, then drain.
Sauté the Aromatics In a large pot, heat the palm oil over medium heat. Add the onions, garlic, and tomatoes, cooking for about 5 minutes until softened.
Cook the Okra and Shrimp Add the okra and shrimp to the pot. Stir well and let cook for another 5-7 minutes, allowing the flavors to meld.
Add Peanuts and Cashews Stir in the ground peanuts and cashews, mixing thoroughly.
Simmer the Stew Pour in the broth, season with salt, black pepper, and cayenne pepper (if using). Reduce heat and let simmer for 15-20 minutes, stirring occasionally until thickened.
Final Touches Adjust seasoning if needed. Remove from heat and serve warm.
Serving Caruru is traditionally served with rice, acarajé, or alongside other Bahian specialties. It’s perfect for festive gatherings, offering a unique taste of Brazilian culinary heritage.
This rich and flavorful okra stew is a staple of Bahian cuisine, blending African, indigenous, and Portuguese influences into one delicious dish. Whether enjoyed on its own or as a side, Caruru is a must-try for lovers of traditional Brazilian food.
