Montserratian Caruru

Ingredients

Montserratian Caruru differs from the original Brazilian Caruru in terms of the spices and ingredients used. While the Brazilian version often includes palm oil and dendê oil, the Montserratian adaptation replaces these with locally available oils. Additionally, the Montserratian version may incorporate unique spices and herbs that are commonly used in Montserratian cuisine, giving it a distinct flavor profile. We alse have the original recipe for Caruru, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup okra, sliced 1 cup okra, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 pound shrimp or fish fillets, cleaned and deveined 1 pound shrimp or fish fillets, cleaned and deveined
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   Stir in the diced tomatoes, sliced okra, diced bell pepper, minced scotch bonnet pepper, thyme leaves, paprika, ground allspice, and ground nutmeg. Cook for about 5 minutes, until the vegetables start to soften.
4. 4.
   Add the shrimp or fish fillets to the pan and cook until they are cooked through and opaque.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Garnish with fresh cilantro before serving.
7. 7.
   Serve the Montserratian Caruru over a bed of rice or with bread.

Treat your ingredients with care...

• Okra — Make sure to slice the okra into thin rounds to ensure it cooks evenly and becomes tender.

Tips & Tricks

• If you prefer a spicier dish, you can increase the amount of minced scotch bonnet pepper.
• Feel free to add other vegetables of your choice, such as eggplant or zucchini, to enhance the flavors and textures.
• For a vegetarian version, you can substitute the shrimp or fish with tofu or tempeh.

Serving advice

Montserratian Caruru is best served hot over a bed of fluffy white rice. The rice helps to absorb the flavorful sauce and complements the seafood or fish. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To present Montserratian Caruru beautifully, place a generous portion of the dish in the center of a plate or bowl. Surround it with a ring of fluffy white rice. Garnish with a sprig of fresh cilantro on top. The vibrant colors of the dish will make it visually appealing.