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Caruru (Bahian/Brazil)

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Kitchen Hand

Joined: 23 Jul 2005
Posts: 224
Location: Melbourne, Australia

PostPosted: Tue Dec 27, 2005 8:08 pm    Post subject: Caruru (Bahian/Brazil) Reply with quote

Black slaves from Africa brought this dish across to Bahia in Eastern Brazil

* 2 pounds small unblemished fresh okra, topped, tailed, and cut into small pieces
* Juice of 2 lemons
* 2 tablespoons dende(palm solidified oil)
* 1 medium-size onion, minced
* 1 clove garlic, minced
* 4 sprigs fresh cilantro, minced
* 3 tablespoons ground dried smoked shrimp (from Chinese markets)
* 1 pound jumbo shrimp, peeled and deveined
* l/3 cup roasted peanuts
* Salt and freshly ground black pepper to taste
* 3/4 cup water
* Liquid from bottle of malagueta peppers (cili padi or better green jalapenios or green tabasco sauce) may be used but in liquid form to taste
* 12 cooked jumbo shrimp for garnish

Soak the okra in the lemon juice to which a pinch of salt has been added. In a large, heavy skillet, heat the dende over medium heat. Add the onion, garlic, and coriander and cook, stirring, until browned. In a food processor or blender, grind the smoked and fresh shrimp and peanuts. Add these, along with the okra, salt, and pepper to the contents of the skillet. Pour in the water and cook the caruru over low heat for 30 minutes, stirring occasionally. When ready, add a few drops of malagueta pepper liquid. Serve garnished with the cooked shrimp along with white rice and farofa amarella or yellow cassava

Farofa recipe

* 1 cup cassava meal
* 2 tablespoons dende(palm oil)

Place all of the ingredients in a heavy cast-iron skillet and cook over low heat, stirring occasionally, until the cassava meal has turned yellow, about 2 minutes. Remove, flake with a fork, and serve.

This is a simple Bahian farofa that goes with virtually everything.

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