Shrimp Bobó – A Hearty Brazilian Stew
A captivating Brazilian classic combining succulent shrimp in a creamy cassava base, enriched with coconut milk and palm oil (dendê). An authentic recipe that transports your taste buds straight to the heart of Bahia, both rich and delicately fragrant.
🛒 Ingredients
6 servings
- 3.3 lbs (approx. 53 oz) peeled and deveined shrimp
- 2.2 lbs (approx. 35 oz) fresh cassava (yuca), peeled and cut into pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6.7 fl oz coconut milk
- 3 tbsp palm oil (dendê oil)
- 1 cup tomato purée (passata)
- 1/2 small green cabbage, very thinly sliced
- 1 mild red chili pepper, seeded and finely chopped (optional)
- 1/2 bunch fresh chives, chopped
- 1/2 bunch fresh cilantro, chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 cups water (for boiling the cassava)
- Toast or toasted bread for serving
Watch the original video
Watch on TikTokDirections
- 1
Cook the cassava: In a large pot, place the cassava pieces and cover with water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the cassava is very tender. Drain, reserving the cooking water.
- 2
Prepare the cream: Blend the cooked cassava with 1 cup of the reserved cooking water until smooth and homogeneous. Set aside.
- 3
Aromatic base: In a large pot, heat the palm oil over medium heat. Sauté the onion and garlic until golden and fragrant, about 3-4 minutes.
- 4
Add the tomato sauce: Pour in the tomato purée, stir well, and let simmer for 2-3 minutes to develop the flavors.
- 5
Cook the shrimp: Season the shrimp with salt and pepper. Add them to the pot and cook for 4-5 minutes over medium heat until they change color and turn pink.
- 6
Assemble the bobó: Gradually pour in the cassava cream, stirring well to avoid lumps. Add the coconut milk, then fold in the sliced cabbage. Cook for an additional 5-7 minutes until the consistency is creamy and uniform.
- 7
Finishing: Remove from heat. Stir in the fresh chives and cilantro. Adjust seasoning with salt and pepper. If desired, add the red chili for a touch of heat.
- 8
Service: Pour into warm shallow bowls. Serve with crispy toast and white rice if desired.
💡 Chef's Tip
The secret to an excellent bobó lies in the quality of the coconut milk and the use of authentic palm oil (dendê). If you cannot find it, extra virgin olive oil is a suitable substitute, though the result will be less traditional. Prepare all ingredients in advance, as the cooking process is fast and requires constant attention.
