Brazilian recipe
Creamy shrimp bobó (Bobó de camarão)
Shrimp bobó is a Brazilian classic, loved for its rich flavour and creamy cassava-based texture.
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Ingredients
1 kg fresh prawns
Salt to taste
3 garlic cloves, chopped and crushed
Juice of 1 lemon
Black pepper to taste
1 kg peeled cassava
1 onion, sliced
1 bay leaf
2 onions, grated
6 tablespoons olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch chopped parsley and spring onion
2 green peppers, chopped
2 tablespoons dendê palm oil
Salt to taste
3 garlic cloves, chopped and crushed
Juice of 1 lemon
Black pepper to taste
1 kg peeled cassava
1 onion, sliced
1 bay leaf
2 onions, grated
6 tablespoons olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch chopped parsley and spring onion
2 green peppers, chopped
2 tablespoons dendê palm oil
Where to find ingredients
Prawns, coconut milk, tomato sauce, peppers, onions, garlic, lemon and herbs are available in supermarkets, wet markets and seafood stalls. Cassava may be found fresh or frozen in wet markets and larger supermarkets. Dendê palm oil may be found in speciality or international food shops; red palm oil can be used as a substitute, keeping dendê as ideal.
Preparation method
- Wash the prawns well
- Season them with salt, garlic, pepper and lemon juice
- Leave to marinate for a few minutes
- Cook the cassava in a pan with water, the bay leaf and sliced onion
- When the cassava is very soft, add one bottle of coconut milk
- Let the mixture cool slightly and blend everything until smooth
- Heat the olive oil in a pan and brown the grated onion
- Add the seasoned prawns and sauté until they change colour
- Add the tomato sauce, chopped herbs and green peppers
- Cook for a few minutes
- Stir in the blended cassava cream, the second bottle of coconut milk and the dendê palm oil
- Bring to the boil and turn off the heat when well heated through
Observations
This dish brings together juicy prawns and the creaminess of cooked cassava, resulting in a comforting meal full of personality.
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