Caruru | Bahian Shrimp and Okra Stew

Wash the okra and dry each piece with a clean towel. Trim the stem ends without cutting into the pods. Once dry, slice the okra into 1.5 cm rounds and squeeze lemon juice over it; the acid helps reduce its mucilage.

Drain the shrimp after soaking them in warm water, reserving the soaking water. Remove any hard shell or tail pieces.

Toast the peanuts and cashews in a dry pan over medium heat for 4 minutes, until fragrant. Blend them with 100 ml of water in a food processor until smooth and thick.

Heat half of the dendê oil in a pot and soften the finely chopped onion for 5 minutes. Add the grated garlic, ginger, and finely chopped chili; cook for another 2 minutes.

Add the remaining oil and sauté the okra over high heat for 8–10 minutes, stirring as little as possible. The mucilage will have mostly cooked off when the okra loses its shine and the edges begin to brown.

Add the shrimp, reserved soaking water, nut paste, 300 ml of water, and salt. Simmer over low heat for 20 minutes with the lid slightly ajar. The sauce should coat the back of a spoon, and the okra should be tender without falling apart.

Stir in the chopped cilantro and remove from the heat. Serve hot with plain white rice and chili sauce, if desired.