Name: Caruru
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Ingredients: 150 g okra; 20 g shrimp; 12.5 g peanuts; 12.5 g cashew nuts; 0.25 pcs onion; 0.75 clove garlic; 11.25 ml palm oil; 0.25 pcs chilli peppers; 0.25 handful coriander; 0.25 teaspoon salt; 0.125 teaspoon black pepper; 0.25 pcs lime; 0.25 cup parboiled rice; 0.125 teaspoon salt; 125 ml water

Step by step process

Preparation

1
Wash the okra, pat dry, and slice into thin rounds. Finely chop the onion, peel the garlic, and mash it into a paste with a knife.
2
Place the peanuts and cashews in a blender along with the dried shrimp, and blend into a coarse paste with small pieces remaining.
3
Remove seeds from the chili according to your heat preference and finely chop. Roughly chop the cilantro.

Rice

4
Rinse the rice in a sieve under cold water until the draining water runs almost clear.
TIP:
First, heat the wok thoroughly and fry the ingredients in smaller batches. Thanks to the high temperature, the meat quickly sears and browns. An overcrowded wok, on the other hand, cools down and starts steaming the food.
5
In a pot, bring water to a boil for the rice, salt it, add the rice, stir, cover, and simmer over low heat for 12-15 minutes until tender.
6
Remove the rice from the heat, let it sit covered for 5 minutes, then fluff with a fork before serving.

Cooking

7
In a wide pot, heat the palm oil over medium heat, add the onion, and sauté for 4-5 minutes until translucent.
8
Stir in the garlic and sauté for about 30 seconds, then add the blended shrimp, peanuts, and cashews paste, stirring for 1-2 minutes until fragrant.
TIP:
Sauté the onion over medium heat until golden or translucent. Add the garlic at the end and sauté briefly to release the aroma, but do not burn it.
9
Add the sliced okra and chili, increase the heat, and stir-fry briskly for 4-5 minutes. Lightly season with salt and pepper to limit the okra’s sliminess.
10
Reduce to low heat, stir more often, and simmer for another 12-15 minutes until the okra softens and the sauce thickens. Add 2-3 tablespoons of water if needed.
11
Finally, mix in the chopped cilantro and add a squeeze of lime juice for freshness, if desired.

Serving

12
Serve the caruru hot with cooked rice. Garnish with a few cilantro leaves and salt to taste if needed.

More tips:

For a less slimy texture, briefly stir-fry the okra over high heat without salt, and add acid (lime juice) only at the end.

Dendê (palm) oil gives caruru its characteristic color and taste. If you don’t have it, use neutral oil and add a pinch of sweet paprika for color, though the flavor will be milder.

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