Brazilian Caruru, Bahian Okra Stew with Dried Shrimp

📍 Where this dish comes from: Salvador, Bahia · Pelourinho
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Caruru is a thick, savory stew of finely chopped okra cooked with dried shrimp, onion, ground nuts and dendê oil. It is one of the fillings for acarajé and the star of a beloved Bahian feast every September. Okra is naturally low in net carbs, so this keto version needs very few changes.

Per serving: 142 calories · 4.6 g net carbs · 9 g protein · 10 g fat (calculated from the ingredients)

What You’ll Need

Brazilian Caruru, Bahian Okra Stew with Dried Shrimp

Caruru is a thick, savory stew of finely chopped okra cooked with dried shrimp, onion, ground nuts and dendê oil. It is one of the fillings for acarajé and the star of a beloved Bahian feast every September. Okra is naturally low in net carbs, so this keto version needs very few changes.

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Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Course: Main Course

Cuisine: Brazilian

Servings: 6 servings

Calories: 142kcal

Ingredients

• 12 ounces fresh okra rinsed and patted dry
• 2/3 cup dried shrimp rinsed
• 1/4 cup roasted unsalted peanuts
• 1 small onion chopped
• 2 garlic cloves chopped
• 1 teaspoon grated fresh ginger
• 1 1/2 cups water
• 2 tablespoons lime juice
• 3 tablespoons dendê (red palm) oil
• Salt to taste

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Instructions

• Trim the stems from the okra and cut the pods into very small pieces, about 1/4 inch. Toss with the lime juice; this helps tame the okra's sliminess.
• Blend half of the dried shrimp with the peanuts, onion, garlic, ginger and 1/2 cup of the water until you have a coarse paste.
• Heat the dendê oil in a heavy pot over medium heat. Add the paste and cook, stirring, for 3 minutes until fragrant.
• Add the okra, the remaining whole dried shrimp and the rest of the water. Bring to a simmer.
• Cook over low heat, stirring often, for 20 to 25 minutes, until the okra is very soft and the caruru is thick. Taste and add salt only if needed, since the dried shrimp is salty.

Notes

Okra is meant to be soft and slightly silky here, so cook it all the way. Choose small, bright green pods that snap cleanly; large pods are woody. Frozen chopped okra works in a pinch: add it straight from the freezer and cook a few minutes longer.

Chef's Tip: Cut the okra on a dry board with a dry knife and wipe the blade often. Moisture makes the slicing slippery.

Keto Swap: Classic caruru is often served with rice and sometimes thickened with a little manioc flour. This version skips the flour, cuts back on cashews in favor of peanuts, and is served with cauliflower rice or alongside fish.

Success Tip: For a complete Bahian plate, serve caruru next to the vatapá and a moqueca, with cauliflower rice and lime wedges.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 142kcal | Protein: 9g | Fat: 10g | Fiber: 2.5g

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About This Dish

Every year on September 27, many families in Bahia celebrate Saints Cosme and Damião, the twin saints, with a big caruru. Tradition says the meal is first served to seven children, which is why it is also called caruru de sete meninos. Whoever finds a whole okra pod in their portion is expected to host the caruru the following year. In 2024 the state of Bahia recognized the Caruru of Saints Cosme and Damião as part of its intangible heritage. Okra itself is believed to have originated in Africa and came to Brazil with the slave trade.

Pairs Well With

• Brazilian Farofa de Ovo e Bacon, Keto Toasted Farofa with Egg and Bacon
• Brazilian Couve à Mineira, Minas-Style Garlicky Collard Greens

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 7: Seafood (Pelourinho). See all Brazilian recipes