The Caruru

This dish is from the state of Bahia; it has has a deep taste, it is made with the traditional palm oil, the dendê. It can be served all by itself or with rice. Let’s examine here how to make this Caruru and for those who enjoy food with a strong traditional background, well seasoned to the delicious taste of northeastern Brazil!

Yield: 4-5 servings
Shrimp soaking: 1 hour
Total time:

The Caruru

* 2.2 lb (1 kg) of dried salted shrimp
* 4 cups (1 liter) water
* 4 tomatoes, cut into cubes
* 2 medium onions, chopped
* 1 medium green bell pepper, chopped
* 1 chopped green smell-pack
* 6 cloves chopped garlic
* 1 and 1/2 lb. (750 g) okra washed, dried and sliced
* 6 tablespoons of olive oil
* 3 Malagueta peppers
* 1/2 cup of dendê (brazilian palm oil)
s * 2 cups manioc flour

1) Peel the shrimp, reserving their heads and shells. Wash, soak the shrimp in water for an hour in a bowl. Change the water 3 or 4 times to remove the salt.

2) Pour the four cups water in a medium saucepan, and put the heads and shells of shrimp in, we had reserved. Add part of (1/4) of the chopped spices (tomato, onion, chili, cheiro-verde, garlic), boil for 5 minutes. Pour through a sieve and reserve the broth, discard the heads and shells now.

3) Pour 2 cups (1/2 liter) of water in a pan and cook the okra in the water until they are in a very bright green color. Drain them and set aside.

4) Pass one quarter of the shrimp by the grinder, to pulverize it. Pour the olive oil in a pot, add all the spices, the rest of the shrimp, the ground shrimp, malagueta peppers and saute. Remove the peppers after sautéing the shrimp.

5) Dissolve the flour in a little bit of cold water. Add to stew a little of the reserved shrimp broth and all of the okra. Stir well with a wooden spoon and gradually add the flour to avoid making lumps, add the palm oil and cook for another 15 minutes. If necessary, add a little more of the reserved shrimp broth. Serve hot with white rice.

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