Caruru de Quiabo - Tá na Mesa

Caruru de Quiabo is a celebrated dish from Bahia, Brazil, blending flavors and textures deeply rooted in Afro-Brazilian culinary traditions. Typically featured on a Bahian street food platter, it's a rich, savory dish that marries the unique texture of okra with shrimp, peanuts, and cashews. The vibrant combination of palm oil and olive oil gives it a distinctive look and taste, perfect as a hearty main course or a festive accompaniment.

Ingredients

🦐 185 g medium gray shrimp, cleaned or dried shrimp - No brand visible
🫒 60 ml olive oil - No brand visible
🌴 90 ml palm oil - No brand visible
🧅 1 medium onion, chopped - No brand visible
🧄 1 clove garlic, chopped - No brand visible
🥒 525 g okra, coarsely crushed/chopped - No brand visible
🫚 1 tablespoon fresh grated ginger - No brand visible
🥜 1/2 cup roasted, ground peanuts - No brand visible
🌰 1/2 cup roasted, ground cashews - No brand visible
🌊 60 ml water, approximately
🧂 Salt to taste - No brand visible
🌶️ Freshly ground black pepper to taste - No brand visible

Instructions

1- Prepare the Okra:

• Trim the stems and caps from the okra.
• Slice into small rounds about 0.5 cm thick. Set aside.

2- Sauté the Shrimp:

• In a medium sauté pan, heat a combination of palm oil and olive oil over medium heat.
• Season the shrimp with salt and pepper.
• Add to the pan and sauté until opaque and pink/orange.
• Remove the shrimp and set aside a few for garnishing.

3- Cook the Aromatics:

• In the same pan, add the chopped onion and garlic.
• Sauté until soft and aromatic.

4- Incorporate Ginger and Nuts:

• Stir in the grated ginger, followed by half of the ground peanuts and cashews.
• Mix well.

5- Blend in Okra:

• Add the okra to the pan.
• Season with salt and pour in approximately 60 ml of water.
• Cook on low heat, stirring occasionally, until the okra is tender and the mixture thickens.

6- Return the Shrimp:

• Add the remaining sautéed shrimp and the rest of the ground peanuts and cashews.
• Stir and cook until the mixture achieves a thick, uniform consistency.

7- Final Seasoning:

• Adjust with salt and freshly ground black pepper to taste.

8- Serve:

• Remove from heat and serve warm in a traditional clay pot, garnished with reserved shrimp.

Prep Time: Approx. 30 minutes
Cook Time: Approx. 45 minutes
Total Time: Approx. 1 hour 15 minutes
Servings: Not specified
Equipment:

• Chef's knife
• White cutting board
• Clear glass mixing bowls (various sizes)
• Stainless steel sauté pan
• Gas stovetop/range
• Wooden cooking spoon
• Ladle (for serving)
• Traditional clay pot (for serving)

Cooking Tips

• Embrace the natural mucilage (baba) of okra to enjoy the authentic texture of Caruru.
• This dish can be served on its own or as an accompaniment; for a traditional touch, pair it with Acarajé or plain white rice.

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Caruru de Quiabo