Caruru (food)

Caruru is a traditional Brazilian dish originating from the Afro-Brazilian culture, particularly in the state of Bahia. It is a savory stew made primarily from okra, dried shrimp, and palm oil, and is often served with acarajé, a deep-fried ball of black-eyed pea dough.

History

The origins of caruru can be traced back to the African diaspora in Brazil, specifically to the Afro-Brazilian religious traditions of Candomblé and Umbanda. The dish is often prepared for religious festivities and ceremonies, and is considered a staple food in these communities.

Ingredients and Preparation

The main ingredients of caruru are okra, dried shrimp, and palm oil. Other ingredients can include onion, garlic, tomato, cilantro, and hot pepper. The okra is typically chopped and cooked until it becomes a thick, viscous sauce. The dried shrimp is then added, along with the other ingredients. The dish is typically served with acarajé, but can also be served with white rice or farofa, a toasted cassava flour mixture.

Cultural Significance

Caruru holds significant cultural importance in Afro-Brazilian communities. It is often prepared for religious ceremonies in Candomblé and Umbanda, where it is served as an offering to the orixás, or deities. The dish is also commonly served during the Brazilian holiday of Dia de São Cosme e Damião, where it is traditionally given out to children in the community.

See Also

• Brazilian cuisine
• Afro-Brazilian culture
• Candomblé
• Umbanda

   This article is a Brazilian cuisine–related stub. You can help WikiMD by expanding it!

• 

  Caruru (food)