Prepare by: Chef Silvana
Bobó de Camarão is a classic dish from Bahia, north-eastern Brazil. It’s a very popular dish, served at any celebrations. This is a creamy stew of shrimp, with its consistency dictated by the purée of cassava root. Please note that this recipe calls for the actual cassava root and not cassava flour.
Cream of Cassava and Shrimp Bahia-style – Bobó de Camarão
- 1 lb fresh whole cassava/yucca root (peeled and cubed to 1/2" pieces)
- water (for cooking the root)
- pinch salt
- 2 large onions (chopped)
- 2 Tbsp minced garlic
- 4 fresh ripe tomatoes (peeled and quartered)
- 2 lbs large shrimp (cleaned, peeled, and tails removed)
- 1 cup coconut milk (full fat, please!)
- 2 cups chopped cilantro
- 3 Tbsp extra virgin olive oil
- Salt and Pepper (to taste)
Cook the cassava root
- Place the cassava pieces in a saucepan, add enough water to cover, add a pinch of salt, and bring to a boil. Cover and simmer until tender enough to mash, about 15 minutes.
- When tender, remove the cooking water (save for another purpose –for soup or). Mash and set aside.
While the root is cooking
- Heat the oil in a skillet and sautée the onions until golden.
- Mix in the garlic and cook until fragrant, about a minute.
- Add the tomatoes, season with salt and pepper, and cook for 5 minutes.
- Add the shrimp and cilantro. Reduce the heat to low, cover the pan and cook until the shrimp is cooked through, about 5 minutes.
- Add the coconut milk, little by little, always stirring. The consistency should be the same as thick cream.
- Serve it hot over your favorite rice. Bon apetite!