📝 About This Recipe
Hailing from the vibrant state of Bahia, Bobó de Camarão is a luxurious seafood stew that perfectly captures the soul of Afro-Brazilian cuisine. This velvety masterpiece blends tender shrimp with a silky cassava (yuca) purée, enriched by golden dendê palm oil and nutty coconut milk. It is a celebration of texture and tropical flavors, offering a sophisticated balance of sweetness, earthiness, and a gentle oceanic brine.
🥗 Ingredients
The Shrimp & Marinade
- 2 lbs Large Shrimp (peeled and deveined, tails on or off per preference)
- 2 tablespoons Lime Juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 teaspoon Salt and Black Pepper (to taste)
The Cassava Cream
- 2 lbs Cassava (Yuca) (peeled and cut into chunks, woody core removed)
- 14 oz Full-fat Coconut Milk (one standard can)
- 2 cups Water or Seafood Stock (for boiling the cassava)
The Aromatics & Sauce
- 3 tablespoons Dendê Oil (Red Palm Oil) (essential for authentic flavor and color)
- 1 tablespoon Olive Oil
- 1 large Yellow Onion (finely diced)
- 1 Red Bell Pepper (seeded and finely diced)
- 3 medium Tomatoes (ripe, seeded and diced)
- 1-2 pieces Malagueta Pepper or Thai Bird's Eye Chili (minced, optional for heat)
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Fresh Scallions (thinly sliced)
- 1 tablespoon Ginger (freshly grated)
👨🍳 Instructions
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1
In a medium bowl, toss the cleaned shrimp with the lime juice, half of the minced garlic, salt, and pepper. Cover and refrigerate for 20-30 minutes while you prepare the base.
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2
Place the cassava chunks in a large pot and cover with water or stock. Bring to a boil and cook for 20-25 minutes, or until the cassava is fork-tender and starting to break apart.
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3
Drain the cassava, but reserve about 1 cup of the cooking liquid. Ensure the tough, woody vein in the center of the cassava chunks is removed.
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4
In a blender or food processor, combine the cooked cassava with the coconut milk. Blend until a thick, completely smooth, velvety cream forms. If it's too thick to blend, add a splash of the reserved cooking liquid.
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5
In a large heavy-bottomed pot (a clay pot is traditional), heat the olive oil and 1 tablespoon of the dendê oil over medium heat.
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6
Sauté the onions and red bell peppers for about 5 minutes until softened and translucent.
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7
Add the remaining garlic, grated ginger, and chili (if using). Stir for 1-2 minutes until fragrant.
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8
Add the diced tomatoes and cook for another 5-7 minutes, stirring occasionally, until they break down into a thick, jammy paste.
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9
Pour the cassava-coconut cream into the pot with the aromatics. Stir well to incorporate and lower the heat to medium-low.
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10
In a separate skillet, quickly sear the marinated shrimp in 1 tablespoon of olive oil just until they turn pink (about 2 minutes). Do not overcook them here.
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11
Fold the seared shrimp and any juices from the skillet into the cassava cream pot. Add the remaining 2 tablespoons of dendê oil, which will turn the stew a beautiful golden-orange.
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12
Simmer everything together for 5 minutes to allow the flavors to meld. Stir in the cilantro and scallions at the very end.
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13
Taste and adjust seasoning with more salt or lime juice if needed. Serve immediately while piping hot.
💡 Chef's Tips
Always remove the woody core from the cassava after boiling; it never softens and will ruin the texture. Dendê oil is what gives Bobó its iconic orange color and nutty aroma—don't skip it, but use it sparingly as it is very potent. For the smoothest cream, blend the cassava while it is still warm; cold cassava can become gummy. If you can't find fresh cassava, look for peeled, frozen cassava in the international aisle; it works perfectly. Do not overcook the shrimp in the final simmering stage, as they will become rubbery in the thick cream.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice to soak up the sauce. Accompany with 'Farofa' (toasted cassava flour) for a delightful crunchy contrast. A side of Brazilian-style hot sauce (Pimenta) provides a nice kick for those who like heat. Pair with a cold Caipirinha or a crisp, dry Vinho Verde to cut through the richness of the coconut milk. A simple side of sautéed kale or collard greens adds a fresh, earthy balance to the plate.