Brazilian
Caruru
A Bahian okra stew enriched with dendê oil, dried shrimp, peanuts, and cashews. It should be thick, glossy, and deeply savory, with the okra cooked until tender but still present in the sauce.
Watch it madeNandu Andrade · 7:18
Ingredients
- Okra, trimmed and sliced into thin rounds300g
- Dried salted shrimp40g
- Warm water1 cup
- Small onion, finely chopped1
- Garlic cloves, minced2
- Fresh ginger, grated1 tsp
- Roasted unsalted peanuts2 tbsp
- Roasted unsalted cashews2 tbsp
- Dendê oil3 tbsp
- Fresh cilantro, chopped2 tbsp
- Green onion, thinly sliced1
- Malagueta pepper or hot pepper sauceto taste
- Saltto taste
Method
- Place the dried shrimp in the warm water and soak for 15 minutes to soften and remove excess salt.
- Drain the shrimp, reserving the soaking liquid, and pick off any hard shells or heads if needed.
- Finely chop half of the shrimp and set aside the remaining whole shrimp for the stew.
- Using a mortar and pestle or small blender, grind the chopped shrimp with the peanuts, cashews, garlic, ginger, and 2 tablespoons of the reserved soaking liquid to make a coarse paste.
- Heat the dendê oil in a heavy saucepan over medium heat and cook the onion for 3 to 4 minutes, until softened but not browned.
- Add the shrimp and nut paste and stir for 2 minutes, letting it perfume the oil.
- Add the sliced okra and stir well so it is coated with the seasoned dendê mixture.
- Pour in about 3/4 cup of the reserved shrimp soaking liquid, leaving any grit behind, and bring to a gentle simmer.
- Cook uncovered for 15 to 18 minutes, stirring often with a wooden spoon, until the okra is tender and the stew is thick and glossy.
- Stir in the whole shrimp, cilantro, green onion, and malagueta pepper, then simmer for 2 more minutes.
- Taste before adding salt, since the dried shrimp may already be salty, and adjust as needed.
- Serve hot, traditionally alongside rice, acarajé, or vatapá.
Common questions
Can I substitute shrimp or make Caruru without seafood?
Yes, but the flavor changes. For a vegetarian version, skip the dried shrimp and add a little mushroom powder or extra toasted nuts for savoriness. You may also need more salt and a touch of fish sauce or soy for depth.
How long does Caruru take to cook, and when is the okra done?
After the soaking and prep, the stew usually takes about 25 to 35 minutes total. The okra is done when it is tender and the stew looks thickened but still moist, not mushy or stringy.
What are the most common mistakes when making Caruru?
The biggest mistakes are using too much heat, which can scorch the dendê oil and onions, and overcooking the okra until it turns slimy. Also avoid adding gritty soaking liquid; leave any sediment behind when you pour it in.
How should I store leftover Caruru?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently over low heat with a splash of water if needed. Freezing is possible, but the okra texture softens noticeably after thawing.
What should I serve with Caruru?
Serve it as a side with rice, crusty bread, or traditional Brazilian accompaniments like acarajé, vatapá, or farofa. A squeeze of lime and extra cilantro or green onion on top help brighten the rich, nutty stew.