Brazilian Caruru with Okra and Dendê Oil
A classic Brazilian stew from Bahia, combining fresh okra, succulent shrimp, and the rich depth of dendê (palm) oil.
Preparation
Get these tasks done before you start cooking.
Marinating the Shrimp
- 1
Combine Shrimp and Marinade
In a bowl, combine shrimp with lime juice, salt, pepper, and garlic.
- 2
Refrigerate
Cover and refrigerate for 20–30 minutes to infuse flavor.
- 3
Prep Ingredients
Prepare other ingredients while shrimp marinates.
Preparing the Okra
- 1
Slice Okra
Rinse and dry okra thoroughly, then slice into 1/2 cm rounds.
Tip: Use fresh okra to avoid any slimy texture.
- 2
Heat Oil
Heat dendê oil in a large pot over medium heat.
Tip: Ensure dendê oil is heated gently to avoid burning and bitterness.
- 3
Sauté Vegetables
Add onion and bell pepper; sauté until softened, about 5 minutes.
Tip: Stir the stew gently to keep okra texture intact.
How to Make Brazilian Caruru with Okra and Dendê Oil
Total time: 2 h · Yields 4 servings
- 1
Sauté Vegetables
Add tomatoes, and cook until they start to break down, about 5 minutes.
- 2
Add Okra
Stir in the sliced okra and cook for 2–3 minutes to soften.
- 3
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.
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