Brazil
Brazilian Shrimp and Cassava Sauce (Bobó de Camarao)
A Brazil recipe for Brazilian Shrimp and Cassava Sauce (Bobó de Camarao), presented with clear ingredients and concise step-by-step instructions.
Bobó de camarão belongs to Bahia, where Portuguese cooking met West African and Indigenous ingredients and local cooks refined the meeting into something entirely their own. Cassava is pounded and pressed by hand into a thick paste before coconut milk and palm oil go in, and that handwork is the part most worth learning. It arrives in a small bowl as a starter, ladled hot so the shrimp stay firm.
Ingredients
- lbs (1.2 kg) medium size shrimp3 lb
- (1.2 kg) yuca root3 lb
- onion, chopped2 cups
- garlic, chopped3 cloves
- olive oil0.5 cup
- medium tomatoes, peeled and seeded (or a large can of whole tomatoes)6
- cilantro, chopped0.3 cup
- coconut milk2 cups
- palm oil (also known as dendê)0.3 cup
- Salt to tasteTo taste
- Pepper to tasteTo taste
Directions
- 1
Peel and cut the manioc and put in a pan with cold water and salt.
- 2
Cook until tender, drain and reserve both the cooked manioc and the liquid.
- 3
Discard any manioc fiber.
- 4
Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor.
- 5
Peel and de-vein the shrimp.
- 6
Sauté the onion and garlic in the olive oil until wilted.
- 7
Add ½ of the chopped cilantro and the tomatoes, stirring well.
- 8
Add the shrimp, and cook it for about 15 minutes.
- 9
Add the puréed manioc. Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.
- 10
Add the coconut milk, the remaining cilantro and the palm oil.
- 11
Check for salt and pepper.
- 12
Serve over Brazilian white rice.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.