Caruru Baiano

Caruru Baiano is a traditional Afro-Brazilian stew from Bahia, Brazil, celebrated for its cultural and religious significance. This vibrant and thick dish is a beautiful combination of chopped okra, succulent shrimp, savory nuts, and rich palm oil, with each bite delivering a taste of history and tradition.

Ingredients

🥬 50 medium or large green okras, chopped
🧅 2 large onions
🍤 250 grams of whole dried and smoked shrimp, split between dried and smoked
🍤 50 grams of headless smoked shrimp
🥜 100 grams of toasted cashews
🥜 100 grams of toasted peanuts
🫚 1 tablespoon of ginger
🧄 2 cloves of garlic
🧂 Salt
🌿 1 bunch of cilantro
🍤 500 ml of shrimp or fish broth
🛢️ 100 ml of palm oil, azeite de dendê

Instructions

1- Prepare the Okra:

• Start by cleaning and finely chopping the okra.
• This step is crucial to ensure the right texture for your caruru.

2- Blend Ingredients:

• In a Philips Walita blender, combine onions, 250 grams of shrimp, toasted cashews, peanuts, ginger, garlic, and cilantro.
• Add water as necessary to create a smooth paste.
• Reserve aside the chopped okra, 50 grams of headless smoked shrimp, and the shrimp or fish broth.

3- Sauté the Shrimp:

• Heat half the palm oil in a large aluminum cooking pot over a gas stovetop.
• Add the whole dried and smoked shrimp, sauté until fragrant, then remove and set aside.

4- Cook the Base:

• In the same pot, add the blended paste to the remaining heated palm oil.
• Sauté until the mixture reduces slightly and becomes aromatic.

5- Add the Okra:

• Stir in the chopped okra.
• Ensure it is well combined with the sautéed mixture.

6- Incorporate the Broth:

• Gradually add the shrimp or fish broth while continuously stirring to prevent sticking.

7- Adjust Seasoning:

• Mix in the reserved blended mixture for flavor enhancement.
• Season with salt, being mindful of the saltiness from the shrimp.

8- Finish the Dish:

• Drizzle the remaining palm oil over the caruru.
• Cook until you achieve a thick, desirable consistency with a distinct brownish-orange color and visible pinkish seeds.

9- Serve:

• Serve the hot caruru with white rice, xinxim de galinha, farofa de dendê, and vatapá.
• Garnish with cilantro and colorful chili peppers for added visual appeal.

Prep Time: Approximately 30 minutes
Cook Time: 30-40 minutes
Total Time: 60-70 minutes
Servings: Varies based on portion sizes
Equipment: Philips Walita Blender, Large Aluminum Cooking Pot, Gas Stovetop, Wooden Spoon, Chef's Knife, Assorted Bowls for Ingredients, Ladle

Cooking Tips

• Different cuts of okra represent various deities:
  • Iansã: Thin slices
  • Xangô: Slivers
  • Erê/Vungis/Ibejis: Finely minced
• It's essential to keep stirring the caruru to prevent it from sticking to the pot.
• Palm oil is known as the "ancestral blood" of Bahian cuisine, enriching both the flavor and tradition of the dish.

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Caruru Baiano