Entree: Brazil – Bahia – Caruru (Stewed okra with dried shrimp and toasted nuts in palm oil, a hearty Bahian main served with rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh okra, trimmed and sliced 1/4-inch (6 mm) thick
- 3 tbsp (45 ml) dendê (palm) oil
- 1 cup (100 g) dried shrimp, roughly chopped
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1/2 cup (70 g) toasted cashews or peanuts, finely ground
- 2 cups (480 ml) fish stock or vegetable stock
- 1 tbsp (15 ml) lime juice, fresh
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 4 cups (800 g) steamed white rice, for serving

Instructions

1. If using dried shrimp, soak them in warm water for 10 minutes, then drain and roughly chop, reserving a little soaking liquid to add later if needed.
2. Toast the cashews or peanuts in a dry skillet over medium heat until golden and fragrant, then grind them coarsely in a food processor or with a mortar and pestle; set aside.
3. Heat the dendê oil in a large heavy-bottomed pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook 1 minute more.
4. Add the sliced okra and sauté 4–6 minutes until it softens and begins to release some mucilage but is not gummy.
5. Stir in the chopped dried shrimp and the ground nuts. Cook 2–3 minutes to combine flavors; the mixture will thicken from the nuts and okra.
6. Pour in the stock (and a little reserved shrimp soaking liquid if the mixture seems dry), bring to a simmer, and cook gently for 10–12 minutes until the okra is tender and the sauce has thickened. Add more stock if needed to reach a saucy consistency.
7. Taste and season with salt, pepper, and sugar if using. Stir in the lime juice and chopped cilantro just before removing from the heat.
8. Serve the caruru hot spooned over steamed white rice. Garnish with extra cilantro and a wedge of lime if desired.