Bobó de Camarão
This dish relies on the balance between the earthiness of the cassava and the brightness of the lime-marinated shrimp. You are looking for a deep orange hue from the palm oil and a texture that falls somewhere between a heavy soup and a creamed vegetable side.
Manage your cassava starch carefully.
If you are using fresh cassava, ensure all the tough central woody fibers are removed before boiling. If using frozen or pre-boiled, make sure it is fork-tender before you begin the blending process.
- large heavy-bottomed pot
- blender or immersion blender
- skillet
- citrus juicer
What goes in.
- 2 lblarge shrimp, peeled and deveined
- 2 lbcassava (yuca), peeled, boiled until soft, and cubed
- 1 can (13.5 oz)full-fat coconut milk
- 3 tbspdende oil (palm oil)
- 1 cupshrimp stock or water
- 2large yellow onions, finely diced
- 4cloves garlic, minced
- 2large tomatoes, seeded and chopped
- 1bell pepper, finely diced
- 1/2 cupfresh cilantro, chopped
- 2 tbsplime juice
- to tastesalt and chili flakes
Creating the body
Blend the boiled cassava with the coconut milk and a cup of warm shrimp stock until completely smooth. This starch-heavy mixture is what thickens the stew, so do not rush the blending process.
The method.
Marinate the shrimp
Toss the cleaned shrimp with lime juice, salt, and half the minced garlic. Let it sit for 20 minutes while you prepare the base.
Prepare the aromatics
In a large pot, heat 1 tablespoon of dende oil over medium heat. Sauté the onions, bell pepper, and the remaining garlic until the onions are soft and translucent, about 8 minutes.
Build the sauce
Add the tomatoes to the pot and cook until they collapse into the onions. Pour in the cassava and coconut milk purée, stirring constantly to integrate the vegetables into the starch.
Cook the shrimp
Add the shrimp and their juices to the pot. Stir gently and cook for about 5 minutes until the shrimp are opaque and pink. Do not overcook, or they will become rubbery.
Finish with dende
Stir in the remaining 2 tablespoons of dende oil. This adds the signature flavor and color. Remove from heat immediately, fold in the fresh cilantro, and adjust salt levels.
Other turns to take.
Vegetarian
Replace the shrimp with thick slices of roasted hearts of palm or mushrooms, using vegetable stock as the base liquid.
When it doesn't go to plan.
Always remove the hard, woody center vein from fresh cassava pieces before boiling.
If the consistency becomes too thick, thin it with a little more warm shrimp stock or water.
Serve alongside white rice to help balance the density of the cassava base.
The ones that keep coming up.
Can I use another oil if I cannot find dende?
You can use annatto oil or olive oil, but the distinct, nutty, and vibrant flavor profile of dende oil is essential to the authentic taste of the dish.