Brazilian Caruru with Okra and Dendê Oil
A vibrant and flavorful dish featuring okra and shrimp
A classic Brazilian stew from Bahia, combining fresh okra, succulent shrimp, and the rich depth of dendê (palm) oil.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Marinade
For the Okra Stew
For the Garnish
Preparation
Marinating the Shrimp
Combine Shrimp and Marinade
In a bowl, combine shrimp with lime juice, salt, pepper, and garlic.
Refrigerate
Cover and refrigerate for 20–30 minutes to infuse flavor.
Prep Ingredients
Prepare other ingredients while shrimp marinates.
Preparing the Okra
Slice Okra
Rinse and dry okra thoroughly, then slice into 1/2 cm rounds.
Use fresh okra to avoid any slimy texture.
Heat Oil
Heat dendê oil in a large pot over medium heat.
Ensure dendê oil is heated gently to avoid burning and bitterness.
Sauté Vegetables
Add onion and bell pepper; sauté until softened, about 5 minutes.
Stir the stew gently to keep okra texture intact.
Cooking Process
Sauté Vegetables
Add tomatoes, and cook until they start to break down, about 5 minutes.
Add Okra
Stir in the sliced okra and cook for 2–3 minutes to soften.
Simmer with Shrimp
Pour in coconut milk, add marinated shrimp, salt, and cayenne pepper. Simmer until shrimp is pink and cooked through, about 10 minutes.
Plating & Serving
Brazilian Caruru with Okra and Dendê Oil
Brazilian Caruru with Okra and Dendê Oil
Serve
Serve the Caruru hot over a bed of steamed white rice, garnishing with fresh cilantro for a burst of color and freshness.