Bobó de Camarão

Name: Bobó de Camarão
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 800g shrimp, peeled and deveined; 500g cassava (mandioca), peeled and cubed; 400ml coconut milk; 3 tbsp dendê oil; 1 large onion, diced; 4 cloves garlic, minced; 2 tomatoes, diced; 1 piece fresh ginger, grated; 1 bunch cilantro, chopped; Juice of 1 lime; Salt and black pepper; 1 red bell pepper, diced

Bobó de Camarão (boh-BOH deh kah-mah-ROWN)

Shrimp in Cassava Cream

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 514 kcal

Plump shrimp swimming in a velvety, golden cream of puréed cassava, coconut milk, and dendê oil, spiced with ginger and cilantro — Bahia's most luxurious shrimp dish.

Nutrition & Info

Protein 32.0g

Carbs 38.0g

Fat 26.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ coconut

Equipment Needed

blender heavy pot

Presentation Guide

Vessel: deep plate over rice

Garnishes: cilantro, dendê oil, whole shrimp

Accompaniments: white rice, farofa

Ingredients

800g shrimp, peeled and deveined
500g cassava (mandioca), peeled and cubed
400ml coconut milk
3 tbsp dendê oil
1 large onion, diced
4 cloves garlic, minced
2 tomatoes, diced
1 piece fresh ginger, grated
1 bunch cilantro, chopped
Juice of 1 lime
Salt and black pepper
1 red bell pepper, diced

Instructions

1
Boil cassava cubes in salted water for 20-25 minutes until very tender. Drain, reserving 1 cup cooking liquid.
2
Blend cooked cassava with coconut milk and reserved cooking liquid until silky smooth.
3
Sauté onion, garlic, and ginger in dendê oil until fragrant. Add tomatoes and bell pepper, cook 5 minutes.
4
Pour the cassava-coconut cream into the pot and stir well. Simmer for 10 minutes until thick.
5
Add shrimp and cook for 5-7 minutes until pink and curled.
6
Finish with lime juice and cilantro. Adjust salt and pepper.
7
Serve over white rice with extra dendê oil drizzled on top.

💡

Did You Know?

Bobó comes from the Yoruba word "ibobó" meaning a paste of beans or yams, revealing the dish's direct connection to West African cuisine brought by enslaved peoples.

Chef's Notes

Equipment Tips

blender
heavy pot

Garnishing

cilantro, dendê oil, whole shrimp

Accompaniments

white rice, farofa

The Story Behind Bobó de Camarão

Bobó de camarão is a masterpiece of Bahian cuisine that fuses African cooking techniques with indigenous Brazilian cassava and coastal seafood. The word bobó derives from the Yoruba language, and the dish was originally made with beans before cassava became the base. It represents the highest expression of the African-indigenous-Portuguese culinary fusion that defines Bahian cooking.

🕐 Traditionally enjoyed lunch, special occasions 📜 Origins: Afro-Brazilian, colonial era

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