Brazilian recipe
Creamy Bobó de Camarão
Bobó de camarão is a classic Brazilian comfort food, prized for its deep, rich flavour and velvety texture derived from pureed cassava.
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Ingredients
1 kg fresh prawns
Salt to taste
3 garlic cloves, minced
Juice of 1 lemon
Black pepper to taste
1 kg cassava (tapioca root), peeled
1 onion, sliced into rounds
1 bay leaf
2 onions, grated
6 tbsp olive oil
2 cans (400ml each) coconut milk
2 tins tomato purée or passata
1 bunch fresh coriander, chopped
2 green bell peppers, chopped
2 tbsp dendê oil (red palm oil)
Salt to taste
3 garlic cloves, minced
Juice of 1 lemon
Black pepper to taste
1 kg cassava (tapioca root), peeled
1 onion, sliced into rounds
1 bay leaf
2 onions, grated
6 tbsp olive oil
2 cans (400ml each) coconut milk
2 tins tomato purée or passata
1 bunch fresh coriander, chopped
2 green bell peppers, chopped
2 tbsp dendê oil (red palm oil)
Where to find ingredients
Prawns can be bought fresh from local fishmongers or the seafood counter at major supermarkets like Woolworths or Pick n Pay. Cassava, often labelled as 'cassava' or 'tapioca root', is available at fresh produce markets, specialist fruit and veg stores, or African grocery shops in most cities. Coconut milk is found in the Asian foods aisle of any standard supermarket. Dendê oil (red palm oil) is a specific Brazilian ingredient; you will likely find it at specialist African or international food stores that stock exotic oils and spices.
Preparation method
- Thoroughly wash and clean the prawns
- Season the prawns with salt, garlic, black pepper, and lemon juice
- Leave the prawns to marinate for a few minutes
- Boil the cassava in a pot of water along with the bay leaf and the sliced onion
- Once the cassava is very tender, stir in one tin of coconut milk
- Allow the mixture to cool slightly before blending until completely smooth and creamy
- Heat the olive oil in a large pan and sauté the grated onions until golden
- Add the seasoned prawns to the pan and sauté until they turn opaque and pink
- Stir in the tomato purée, fresh coriander, and chopped green peppers
- Simmer the mixture for a few minutes to let the flavours meld
- Pour in the blended cassava mixture, the second tin of coconut milk, and the dendê oil
- Bring the dish to a gentle boil, then remove from the heat once it's thoroughly warmed through
Observations
This iconic dish perfectly balances the succulent sweetness of prawns with a silky, earthy cassava base, resulting in a comforting meal that’s truly packed with character.
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