A Bahian okra and shrimp dish with onion, garlic, peanuts, cashews, lime, and red palm oil.
22 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Dry the okra and slice it into thin rounds.
Pulse the peanuts and cashews in a processor until coarse.
Saute the onion and garlic in oil for 5 minutes.
Add the okra, water, and salt, and cook for 15 minutes.
Add the shrimp, peanuts, and cashews to the pot.
Boil the caruru for 8 minutes, until the shrimp are cooked.
Balance the flavor with lime juice and serve hot.
💡 Tip: Dry the okra before slicing, less water enters the pot and the sauce thickens more predictably.
🍽️ Serving suggestion: Serve caruru hot in small portions with rice or corn porridge and a lime wedge.
~240
kcal calories
12
g protein
18
g carbs
15
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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