Monday, October 19, 2009
Caruru is a ritual food of the Candomblé religion, and is used as filling in the typical Bahian street-food acarajé. It also makes a delicious and substantial side-dish to any Bahian meal.
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RECIPE - CARURU
2 lbs. okra, trimmed and cut into small rounds
1 large onion, finely chopped
2 cloves garlic
1 Tbsp. grated fresh ginger
1 lb. dried small shrimp (found in Asian markets), ground in food processor
1/2 lb. roasted, unsalted, cashews, ground in food processor
3/4 cup dendê oil
juice of one lime
Heat the dendê oil in a large heavy saucepan, add the onion and garlic and fry until soft. Add the ginger and cook for an additional minute or two. Add the okra, and continue to cook, stirring occasionally, until the okra is soft. Add the ground shrimp and cashews, and cook for an additional five minutes. Add water just to cover. Continue to cook at low temperature, checking consistency. If the dish becomes very thick and slippery, add the lime juice. Let cook until the okra seeds change color from white to rosy-pink, about 15 minutes. Serve hot.