Bobó de Camarão (Shrimp in Creamy Cassava Purée)
In short: Shrimp cooked with tomato, peppers and cilantro in a velvety cassava and coconut milk purée, finished with red palm oil. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 505 kcal
Bobó de camarão is a Bahian dish that pairs shrimp with a creamy purée of cassava. The cassava is boiled until very soft and blended smooth, then simmered with coconut milk and a sauté of onion, peppers and tomato. A spoonful of red dendê palm oil at the end gives it color and a warm, nutty flavor. It is rich and comforting, and usually served with white rice.
Instructions
- Boil the cassava in plenty of salted water for 25 to 30 minutes, until a fork slides in with no resistance. Drain, saving 250 ml (1 cup) of the cooking water, and remove any woody central core.
- Blend the cassava with the reserved cooking water until completely smooth and thick. Set aside.
- Toss the shrimp with the lime juice and 1 tsp salt and leave for 10 minutes.
- Heat the olive oil in a wide pot over medium heat and cook the onion for 5 minutes. Add the garlic, pepper and tomatoes and cook for 6 minutes, until soft and saucy.
- Add the shrimp and cook for 2 to 3 minutes, stirring, until pink and opaque. Lift out about a third of the shrimp for the topping.
- Stir the cassava purée and coconut milk into the pot. Simmer on low for 10 minutes, stirring often, until thick and creamy like soft mashed potato. Loosen with a little water if needed.
- Stir in the dendê and most of the cilantro. Serve in bowls topped with the reserved shrimp and the last of the cilantro, with white rice.
Tips
- Frozen peeled cassava chunks work well and save time. Boil them until completely soft, just as you would fresh.
- For extra flavor, simmer the shrimp shells in 500 ml (2 cups) of water for 10 minutes, strain, and use that liquid to blend the cassava instead of plain water.
Questions and answers
What is bobó de camarão made of?
A purée of boiled cassava cooked with coconut milk and dendê, with shrimp sautéed in onion, pepper, tomato and cilantro.
Can I make bobó de camarão ahead of time?
You can make the purée a day ahead. Add the shrimp on the day you serve so they stay tender, and loosen the purée with a splash of water when reheating.
How is bobó different from vatapá?
Bobó is thickened with cassava, while vatapá is thickened with bread and ground nuts. Both use coconut milk and dendê, but bobó is lighter and smoother.
How long does it take to make Bobó de Camarão (Shrimp in Creamy Cassava Purée)?
About 1 h 25 min in total: 30 min of preparation and 55 min of cooking.
How many calories are in Bobó de Camarão (Shrimp in Creamy Cassava Purée)?
About 505 kcal per serving, with 21 g of protein, 50 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 505 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 50 g |
| Fat | 24 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
