Caruru Incomum

Caruru is a traditional Brazilian dish, deeply rooted in the country's Afro-Brazilian heritage, particularly in the state of Bahia. It is typically made with okra, shrimp, and various spices, creating a rich and flavorful stew. While the traditional version is widely known, our Caruru Incomum features a unique twist, bringing new dimensions of taste to this classic recipe.

Background

The origins of Caruru can be traced back to the African slaves who were brought to Brazil. They incorporated locally available ingredients with their culinary practices, giving rise to various dishes like Caruru, Vatapá, and Moqueca. This culinary syncretism is a hallmark of Bahian cuisine. Traditionally, Caruru is served during certain religious festivals and celebrations, especially those related to Candomblé. Over the years, it has become a beloved dish in Brazilian households and restaurants.

Ingredients

• Okra (500g)
• Fresh Shrimp (200g, peeled and deveined)
• Peanuts (100g, roasted and ground)
• Coconut Milk (200ml)
• Dendê Oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Cilantro (a handful, chopped)
• Tomato (2, diced)
• Salt (to taste)
• Black Pepper (to taste)
• Lime (1, juiced)
• Cooked Rice (to serve)

Preparation

Before you begin cooking, ensure all your ingredients are prepped and ready. This makes the cooking process smoother and more enjoyable. Begin by washing and slicing the okra into small pieces. The consistency of the final dish largely depends on how the okra is cut, as it should release its mucilage to thicken the stew. In a blender, grind the peanuts until fine, or use already ground peanuts if preferred.

1. Marinate the shrimp with lime juice, salt, and black pepper. Let it sit for about 10 to 15 minutes.
2. In a large pan over medium heat, add the dendê oil. Once heated, add the chopped onion and garlic. Sauté until the onion becomes translucent.
3. Add the tomato and cook until they break down slightly, creating a rich base for the stew.
4. Incorporate the sliced okra into the mix and cook for about 5 minutes, stirring occasionally.
5. Pour in the coconut milk, ground peanuts, and mix well.
6. Add the marinated shrimp and let it cook for an additional 10 minutes, or until the okra is tender and the shrimp are pink and cooked through.
7. Season with additional salt and black pepper if needed.
8. Finally, garnish with chopped cilantro before serving.

Cooking Process

The cooking process of Caruru Incomum should be gentle and steady, allowing all flavors to merge beautifully. The use of dendê oil, a typical Bahian ingredient, imparts a distinct color and flavor profile to the dish. Make sure to monitor the okra closely, as its slime is key to producing the characteristic consistency of Caruru. To ensure perfect timing, you might find it helpful to use a cooking timer, especially when grilling the shrimp.

Serving Suggestions

Caruru Incomum is typically served hot, accompanied by rice, which helps to soak up all the delicious flavors of the stew. You may want to pair it with farofa or vatapá for an authentic Bahian meal experience. A glass of fresh limeade or coconut water complements the tropical elements of this dish.

Conclusion

Enjoying Caruru Incomum goes beyond just eating; it's an invitation to immerse yourself in rich cultural traditions and flavors of Bahia. This version of the dish offers exciting flavors and textures, transforming each bite into an exploration of both history and taste. Whether for a special celebration or a vibrant dinner, Caruru Incomum promises a memorable culinary experience.

So gather your ingredients, set your cooking timer, and delight in preparing and savoring this exceptional Bahian dish!