A typical dish of Bahian cuisine, caruru cannot be missing from your menu. The caruru is also known as “Caruru dos Santos” and “Caruru dos seven boys”; food also made in Candomblé rituals.

Due to its ingredients, this version of caruru is more African (due to the use of palm oil) than indigenous. This okra stew is also served with acarajé or abará. A much appreciated and tasty dish!


  • 1 and ½ kg of okra
  • 1 large chopped onion
  • 1 cup (tea) palm oil
  • 3 tablespoons of lemon juice
  • 250 grams of dried shrimp, headless, ground
  • 3 tomatoes, seedless, blended in a blender
  • 1 cup roasted peanuts, peeled and ground
  • 1 cup cashew nuts, roasted and ground
  • 2 tablespoons chopped parsley
  • Black pepper to taste
  • Salt to taste

Preparation Mode

  1. Place all the ingredients on the work table.
  2. Wash and dry the okra. Remove the ends and cut into cubes.
  3. In a pan, heat the palm oil and sauté the onion.
  4. Add the okra and lemon juice.
  5. Mix well and let cook for 3 minutes.
  6. Add the shrimp, tomato, peanuts, chestnuts and parsley.
  7. Season to taste with pepper and salt.
  8. Add a cup of water and stir.
  9. Let it cook until the okra is cooked but not falling apart.
  10. If necessary, add a little more water.

Mom Tips

If you prefer a spicier dish, add crushed chili pepper to the recipe.

Serve the caruru with rice and as a main dish.

Dried shrimp can be found in food stores or at the municipal market in your city.

Source: https://www.receitasdemae.com.br/receitas/caruru/

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