Bahian Caruru with Okra, Dried Shrimp and Dendê Oil

What you need

• 100 g (3.5 oz) dried shrimp, small, shell-on or peeled
• 500 g (1 lb) okra, fresh, pods trimmed
• 50 g (1/3 cup) roasted peanuts, unsalted, skins off
• 50 g (1/3 cup) roasted cashews, unsalted
• 1 large onion, quartered
• 15 g (1/2 oz) fresh ginger, peeled
• 4 tbsp dendê oil, red palm oil
• 1/2 lime, juiced
• salt, to taste, added at the end
• cooked white rice, for serving

Method

Restated from the original video

1. 1

   Cover the dried shrimp with 300 ml of hot water and soak for 20 min.

2. 2

   Cut the okra crosswise into rounds about 5 mm thick and put them in a wide pot.

3. 3

   Drain the dried shrimp over a bowl and keep the soaking liquid. Set aside a small handful of the shrimp.

4. 4

   Blend the rest of the shrimp with the peanuts, cashews, onion, ginger and the soaking liquid until the paste is smooth.

5. 5

   Pour the paste over the okra, then add the whole shrimp you set aside, the dendê oil and the lime juice.

6. 6

   Set the pot over medium heat and stir constantly with a wooden spoon. The okra will release its slime and the stew will thicken.

7. 7

   Keep cooking and stirring until the okra is tender and the stew is thick and glossy, 25-30 min. Add a splash of hot water if it starts to catch on the bottom.

8. 8

   Taste and add salt only now, since the dried shrimp are already salty.

9. 9

   Serve hot, with white rice.

Imported from emporiumpax.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.