This week one of our foodie followers, Keji Shekete decided to share her spin on the Caruru recipe we featured last week!!! If you recall, this dish is thought to have originated from Angola and was made famous in Brazil by African slave emigrants to the region.
So Keji spent her Friday night putting her cooking skills to the test and she came up with a delicious version of this mouthwatering dish. It looked so good I had to share it with you all this week.
So if you like to try new things like I do, whip up your cooking tools and let’s get to work!
Cooking Time: 40 mins
Red onions, diced finely
Handful of Spinach, Shredded with your hands
1 Red Bell Pepper, chopped
1 Green Bell pepper, chopped
1 Yellow Bell Pepper, chopped
Prawns, cleaned and shelled
2 tablespoons of groundnut oil
Salt, to taste
2 Stock Cubes
Pinch of curry and thyme for flavour
100g of basmati or long grain rice.
Parboil the smoked turkey in a pot adding a little seasoning to taste, this is done to ensure it is properly cooked. Place on the side and store the stock for use later.
Start cooking the rice, ensuring that you religiously follow the instructions on the packaging. You can add in 1 teaspoon of groundnut oil to give the rice that shiny look and to ensure it is not clustered.
Once this is boiling, place a pot on a medium heat burner and start cooking the caruru like sauce.
Add in the two tablespoons of groundnut oil.
Add in the onions immediately and allow to sizzle before adding all the chopped bell peppers.
Add in the spices; curry and thyme and stir, then add in the prawns and allow to simmer for 2 minutes, until it is cooked and stir while adding the stock cubes. Allow to cook for another 2 minutes.
Take the pot cover off, add in the smoked turkey and add in a cooking spoonful of the stock it was cooked in.
Add in a half a cup of water and allow to simmer.
Then add in the sliced Okra, stir and allow to soften slightly for about 5 minutes, then add in the spinach and allow to simmer for 1 minute.
Serve with Rice. You can also garnish with plantain.
Recipe by Keji Shekete- Instagram: @Demuior
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