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Preparation
Wash the okra well, remove the tips and cut crosswise lengthwise.
chop them up. Reserve.
Separate the other ingredients: onion and garlic, shrimp, chestnuts and peanuts, ginger, palm oil and the green smell.
Wash and soak the dried shrimp in cold water for about 15 minutes. Drain them to remove excess salt.
In a blender, beat the onion with the garlic, peanuts, dried shrimp, cashews, ginger and the green smell with 1 cup of water (approximately). Reserve.
In a deep pan heat the palm oil a little and add the previously chopped okra. Mix well and add half a cup of water. (If you prefer to accentuate the flavor, add another tablespoon of palm oil, (for those who don't like the okra drool, you can drip drops of lemon or vinegar during cooking to remove the excess). seasoning in a blender, whole dried shrimp (optional), black pepper and adjust the salt (if necessary).
Cook the kangaroo over medium heat for approximately 30 minutes, stirring occasionally to avoid sticking and adding more water, if necessary. It cannot be too thin or too thick.
The caruru will be ready when the okra is soft and the color of its seeds is a little pink.
Enjoy your food!
chop them up. Reserve.
Separate the other ingredients: onion and garlic, shrimp, chestnuts and peanuts, ginger, palm oil and the green smell.
Wash and soak the dried shrimp in cold water for about 15 minutes. Drain them to remove excess salt.
In a blender, beat the onion with the garlic, peanuts, dried shrimp, cashews, ginger and the green smell with 1 cup of water (approximately). Reserve.
In a deep pan heat the palm oil a little and add the previously chopped okra. Mix well and add half a cup of water. (If you prefer to accentuate the flavor, add another tablespoon of palm oil, (for those who don't like the okra drool, you can drip drops of lemon or vinegar during cooking to remove the excess). seasoning in a blender, whole dried shrimp (optional), black pepper and adjust the salt (if necessary).
Cook the kangaroo over medium heat for approximately 30 minutes, stirring occasionally to avoid sticking and adding more water, if necessary. It cannot be too thin or too thick.
The caruru will be ready when the okra is soft and the color of its seeds is a little pink.
Enjoy your food!
Ingredients
- 60 okra
- 1 large onion
- 100 grams of cashew nuts
- 100 grams of peeled roasted peanuts (optional)
- 1 clove of garlic (large)
- ½ cup of dry smoked shrimp
- whole dried prawns (to taste)
- 1 cup of water (approximately)
- 1 tablespoon of grated ginger (or to taste)
- 2 tablespoons palm oil
- green smell (to taste)
- Salt and black pepper to taste)
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