Continental Recipe

How To Prepare Brazilian Caruru

2 Mins read

How To Prepare Brazilian Caruru

Caruru is a Brazilian dish consisting of okra, dried shrimps, onions, and toasted nuts cooked in dendê palm oil. In the Bahia region, caruru is traditionally consumed as a condiment alongside acarajé, a type of street food consisting of fried black-eyed peas.

Although the dish has African origins, it is considered to be a Brazilian dish which was exported out of Africa by the slaves who worked on sugar plantations in Brazil. Caruru is a staple of Afro-Brazilian religious ceremonies, where it’s known under the name amalá, and it is a favorite of Xango, the Yoruba African god of fire.



1 pound okra

2 medium onions (1 peeled and quartered, the other diced – we need about 1/2 cup of diced onions)

3 cloves garlic peeled

1 bunch of cilantro

5 scalions

2 teaspoons palm oil Azeite de Dendê

2 ounces of salted dried shrimp

1/4 cup toasted cashew nuts heaping cup

1/4 cup toasted peanuts heaping cup

1/2 inch ginger

7 ounces 

1 tablespoon of lime juice freshly squeezed

1 teaspoon of smoked paprika

salt to taste





Remove the top stems of the okra, and discard. Then, cut the okra into small dice pieces and set aside.

Add the salted shrimp to a cup of a , and add two cups of water to it. Blend until smooth.

Strain the shrimp blend into a clean measuring cup and set aside.

Rinse the to remove all remaining particles of shrimp. Then, add 1 whole onion, the cilantro leaves, the scallions, the garlic, the nuts, the ginger, and the and blend until smooth.

To this blend, add the strained shrimp juice, blend to combine and set aside.

In a medium heavy bottom, or cast iron pot over high heat, heat the palm oil and add the diced onions. Saute until soft.

Add in the okra and the lime juice and saute stirring frequently until all the sticky slime gets cooked off – this will take about 15 minutes and you’ll know you’re done when you no longer see slime dripping from the okra. You’ll also notice a buildup on the bottom of the pan – that’s basically the slime sticking there – make sure that buildup stays a brown color and doesn’t burn to a black color. Lower the heat if you need.

After the slime gets cooked off, add in the smoked paprika and stir.

Add in the mixture from the into the pan and stir to combine and cook on medium heat scraping the bottom of the pan. The slime stuck to the pan will not impart a slimy texture to the dish at this point. Continue to cook and stir for about 30 minutes until all the liquid has been absorbed and the mixture resembles a chunky puree.

Taste and correct the salt accordingly – depending on the dry salted shrimp you use, you may not need any additional salt at all.





Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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