Caruru (Okra, Prawn and Peanut Stew)
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Ingredients
- 500 g raw tiger prawns, peeled
- 20 g dried shrimp
- 400 g okra, sliced
- 60 g roasted peanuts
- 2 tbsp red palm oil
- 1 onion, finely chopped
- 3 garlic cloves
- 2 tbsp fresh coriander, chopped
- 300 g long grain white rice
Nutrition (per serving)
- Calories
- 577 kcal
- Protein
- 35.9 g
- Carbohydrate
- 67.6 g
- of which sugars
- 4.5 g
- Fat
- 16.2 g
- of which saturates
- 5.1 g
- Fibre
- 5.9 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz the roasted peanuts and dried shrimp to a coarse powder.
- 2
Heat the red palm oil in a wide pan and cook the onion and garlic for 5 minutes until softened.
- 3
Add the okra and cook for 8 minutes, stirring often, until it loses its raw edge.
- 4
Stir in the peanut and shrimp powder with 200ml water and simmer for 5 minutes.
- 5
Add the raw tiger prawns and cook for 3-4 minutes, until they turn pink and are cooked through.
- 6
Meanwhile, cook the rice according to the pack instructions. Scatter the stew with fresh coriander and serve with the rice.
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