Brazilian recipe
Creamy Cassava and Shrimp Stew (Bobó de camarão)
Bobó de camarão is a classic Brazilian dish, highly prized for its rich flavor profile and the velvety, creamy texture provided by 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 tablespoons extra virgin olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh parsley and spring onions, chopped
2 green bell peppers, chopped
2 tablespoons red palm oil (azeite de dendê)
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 tablespoons extra virgin olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh parsley and spring onions, chopped
2 green bell peppers, chopped
2 tablespoons red palm oil (azeite de dendê)
Where to find ingredients
You can find fresh shrimp at local fishmongers or large supermarkets in the frozen goods section. Cassava is widely available in local markets or produce stalls; ensure it is fresh or high-quality frozen. Red palm oil (azeite de dendê) is a specialty ingredient; if unavailable, you may find it in ethnic spice shops, though there is no direct substitute for its unique flavor and color.
Preparation method
- Thoroughly rinse the shrimp.
- Season the shrimp with salt, garlic, black 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, add one bottle of the coconut milk to the pot.
- Let the mixture cool slightly, then blend until it reaches a smooth, creamy consistency.
- 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, the chopped parsley and spring onions, and the bell peppers.
- Cook for a few minutes to allow the flavors to meld.
- Incorporate the blended cassava cream, the second bottle of coconut milk, and the red palm oil.
- Bring the stew to a gentle boil and remove from the heat once it is thoroughly warmed through.
Observations
This dish masterfully combines succulent shrimp with the luxurious creaminess of cooked cassava, resulting in a comforting meal brimming with character.
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