Caruru is a traditional Brazilian dish made primarily from okra, shrimp, and dendê oil. It is often prepared with a mix of spices and served as a side dish or main course. The dish is particularly popular in the northeastern region of Brazil, where it reflects the rich culinary heritage influenced by African, Indigenous, and Portuguese cultures. Typically enjoyed during festive occasions, Caruru is commonly associated with the celebration of Iemanjá, the Afro-Brazilian goddess of the sea. The dish is often accompanied by rice and can be garnished with coriander or green onions for added flavor.