Ingredients with Measurements:
- 1 pound okra
- 1 pound shrimp, peeled and deveined
- 1/2 cup dendê oil
- 1/2 cup vegetable oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 1/2 cup roasted peanuts, chopped
- 1/2 cup cashews, chopped
- 1/2 cup toasted sesame seeds
- 2 tablespoons tomato paste
- 2 cups water
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Wash the okra and cut it into small pieces.
2. In a large pot, heat the dendê oil and vegetable oil over medium heat.
3. Add the onions and garlic and sauté until the onions are translucent.
4. Add the okra and sauté for 5 minutes.
5. Add the shrimp and sauté for another 5 minutes.
6. Add the tomato paste, peanuts, cashews, and sesame seeds and stir well.
7. Add the water and bring to a boil.
8. Reduce the heat and let simmer for 30 minutes.
9. Add salt and pepper to taste.
10. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 15g
Carbohydrates: 20g
Fiber: 5g
Substitutions for ingredients:
- Instead of shrimp, you can use chicken or beef.
- Instead of dendê oil, you can use palm oil.
Variations:
- You can add other vegetables such as bell peppers or tomatoes.
- You can add hot peppers for a spicier version.
Tips and Tricks:
- To avoid slimy okra, wash it thoroughly and dry it before cutting.
- Toast the sesame seeds in a dry pan over medium heat until golden brown.
- Use a wooden spoon to stir the caruru to avoid breaking the okra.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until hot.
Presentation Ideas:
Serve the caruru in a large bowl with rice on the side.
Garnishes:
Sprinkle chopped cilantro on top for a pop of color.
Pairings:
Serve with a cold beer or a caipirinha cocktail.
Suggested Side Dishes:
- White rice
- Black beans
- Farofa (toasted cassava flour)
Troubleshooting Advice:
- If the caruru is too thick, add more water.
- If the okra is too slimy, add a splash of vinegar to the pot.
Food Safety Advice:
- Make sure the shrimp is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Caruru is a traditional Brazilian dish that originated in the state of Bahia. It is a popular dish during festivals and celebrations.
Flavor Profiles:
Caruru has a nutty and slightly sweet flavor with a hint of spice.
Serving Suggestions:
Serve the caruru as a main dish with rice and beans on the side.
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Region: Brazilian