Bobó de Camarão
A Bahian classic thought to have been popularised by writer Jorge Amado's love of the dish in the 20th century.
A silky Bahian shrimp stew thickened with pureed cassava and enriched with coconut milk and dendê oil — comforting, mild and deeply savoury.
Ingredients
Method
Boil cassava until very soft, about 20 minutes. Blend with a little cooking water into a smooth puree.
Soften onion and pepper in dendê oil.
Add prawns, cook briefly, then stir in coconut milk and cassava puree.
Simmer gently 10 minutes until thick and glossy. Serve with rice.
Blend the cassava while still hot — it thickens the stew far more smoothly than adding it cold.
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