Brazilian recipe
Creamy Prawn Bobó (Bobó de camarão)
Bobó de camarão is a classic Brazilian dish, celebrated for its rich flavour and the signature creamy texture of its cassava base.
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Ingredients
1 kg fresh prawns
Sea salt to taste
3 garlic cloves, minced and crushed
Juice of 1 lemon
Black pepper to taste
1 kg cassava, peeled
1 onion, sliced into rounds
1 bay leaf
2 onions, grated
6 tbsp extra virgin olive oil
2 jars (approx. 400ml) coconut milk
2 cans tomato puree
1 bunch fresh flat-leaf parsley and spring onions, finely chopped
2 green capsicums, diced
2 tbsp palm oil (azeite de dendê)
Sea salt to taste
3 garlic cloves, minced and crushed
Juice of 1 lemon
Black pepper to taste
1 kg cassava, peeled
1 onion, sliced into rounds
1 bay leaf
2 onions, grated
6 tbsp extra virgin olive oil
2 jars (approx. 400ml) coconut milk
2 cans tomato puree
1 bunch fresh flat-leaf parsley and spring onions, finely chopped
2 green capsicums, diced
2 tbsp palm oil (azeite de dendê)
Where to find ingredients
You can find fresh prawns at your local fishmonger or the seafood counter at supermarkets like Coles or Woolworths. Cassava (yuca) is commonly available in the frozen section or produce aisle of specialty grocers, particularly Asian or Latin American markets. Palm oil (azeite de dendê) is a specialist ingredient often found in international food aisles or specialty spice shops; if unavailable, you may use extra virgin olive oil as a basic substitute, though it will lack the authentic colour and earthy flavour of the original.
Preparation method
- Thoroughly clean and peel the prawns.
- Season them with salt, garlic, pepper, and lemon juice.
- Let the prawns marinate for a few minutes to absorb the flavours.
- Boil the cassava in a pot with water, the bay leaf, and the sliced onion.
- Once the cassava is very tender, add one jar of coconut milk to the pot.
- Allow the mixture to cool slightly, then process in a blender until smooth and creamy.
- Heat the olive oil in a large pan and sauté the grated onion until translucent.
- Add the marinated prawns and sauté until they turn pink.
- Stir in the tomato puree, the chopped herbs, and the diced green capsicums.
- Simmer for a few minutes until the vegetables soften.
- Fold in the blended cassava cream, the remaining jar of coconut milk, and the palm oil.
- Bring to a gentle boil and remove from the heat once the dish is heated through and well incorporated.
Observations
This dish harmoniously combines the succulence of prawns with the creaminess of cooked cassava, resulting in a comforting meal bursting with personality.
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