Caruru is a typical dish of Brazilian cuisine, especially popular during June festivals. It is a stew made with okra, dried shrimps and seasonings, usually served with rice and vatapá.
Here is a traditional caruru recipe, it will be great for your lunch and dinner!
200g dried prawns
1 medium onion chopped
3 cloves of garlic, chopped
1 chilli pepper (optional, adjust according to your taste)
1 cup palm oil
1 cup of water
Salt to taste
Chopped fresh cilantro to taste
1 cup roasted and ground peanuts
Cassava flour (enough quantity to give consistency to the caruru)
- Start by preparing the okra. Wash well, remove the ends and cut into thin slices. Soak the okra in water with a little vinegar for about 15 minutes to reduce drooling. Drain and reserve.
- In a large pan, heat some palm oil and sauté the dried prawns until they are golden and crispy. Remove the shrimp from the pan and set aside.
- In the same pan, add more palm oil and sauté the onion and garlic until golden.
- Add the cut okra and chili pepper (if using). Sauté for a few minutes until the okra is soft.
- Add water and cook the okra until it is completely cooked and the water has evaporated.
- Then add the reserved dried shrimp and roasted and ground peanuts. Mix well.
- Add the cassava flour little by little, stirring constantly, until you get the desired consistency for the caruru. The amount of flour can vary, depending on how much you want to thicken the dish.
- Season with salt to taste and add chopped fresh coriander.
- Continue cooking for a few more minutes, stirring constantly to prevent the caruru from sticking to the bottom of the pan.
- Taste and adjust seasoning if necessary.
- Serve the caruru hot, accompanied by rice and vatapá.