Brazilian recipe
Bobó de camarão
Bobó de camarão is a classic Brazilian delicacy, renowned for its indulgent, velvety texture derived from pureed cassava.
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Ingredients
1 kg fresh shrimp
Salt to taste
3 garlic cloves, minced and crushed
Juice of 1 lemon
Black pepper to taste
1 kg peeled cassava
1 onion, sliced into rings
1 bay leaf
2 onions, grated
6 tbsp extra virgin olive oil
2 bottles (200ml each) coconut milk
2 cans tomato sauce
1 bunch fresh parsley and scallions, chopped
2 green bell peppers, chopped
2 tbsp dende oil
Salt to taste
3 garlic cloves, minced and crushed
Juice of 1 lemon
Black pepper to taste
1 kg peeled cassava
1 onion, sliced into rings
1 bay leaf
2 onions, grated
6 tbsp extra virgin olive oil
2 bottles (200ml each) coconut milk
2 cans tomato sauce
1 bunch fresh parsley and scallions, chopped
2 green bell peppers, chopped
2 tbsp dende oil
Where to find ingredients
Fresh shrimp and produce can be sourced from local markets like the Eswatini Kitchen or supermarket fresh-food aisles. Cassava (often labeled as yuca or manioc) is available in produce sections, while specialty ingredients like coconut milk and dende oil are typically found in the international or exotic food aisle of major supermarkets.
Preparation method
- Clean the shrimp thoroughly under running water.
- Season the shrimp with salt, garlic, pepper, and lemon juice.
- Allow the shrimp to marinate for a few minutes.
- Boil the cassava in a pot with water, the bay leaf, and the sliced onion.
- Once the cassava is very tender, stir in one bottle of the coconut milk.
- Let the mixture cool slightly and blend until a smooth cream is achieved.
- Heat the olive oil in a large pan and sauté the grated onions until golden.
- Add the seasoned shrimp and sauté until they change color.
- Stir in the tomato sauce, chopped parsley and scallions, and the bell peppers.
- Simmer for a few minutes to allow the flavors to meld.
- Incorporate the blended cassava cream, the remaining bottle of coconut milk, and the dende oil.
- Bring to a gentle boil and remove from heat once thoroughly heated through.
Observations
This dish masterfully balances succulent shrimp with the rich, comforting creaminess of slow-cooked cassava, creating a meal that is as sophisticated as it is heartwarming. The aromatic base provides a distinct profile that makes this recipe a true standout in coastal gastronomy.
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