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
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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