Xinxim de Bofe — Bahian Beef Lung Stew with Shrimp
A bold and hearty dish from the Afro-Brazilian kitchens of Bahia, featuring ground beef lung simmered in a rich palm oil and coconut milk sauce with shrimp. This deeply flavored stew reflects centuries of African culinary heritage in Brazil and is best enjoyed over steamed white rice with family and friends.
🛒 Ingredients
15 servings
- 2 kg fresh beef lung (bofe)
- 500 g fresh or dried shrimp
- 2 onions, sliced
- 3 tomatoes, diced
- Cilantro, culantro, and green onions to taste
- 2 cups palm oil (dendê)
- 1 small can of coconut milk
- Garlic mashed with salt, to taste
- 2 tablespoons shrimp flour
- 1 tablespoon peanut flour
- 1 tablespoon cashew flour
- Vegetable oil
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Directions
- 1
Cut the beef lung into small pieces, carefully removing all nerves and connective tissue.
- 2
Blanch in salted boiling water, then drain and allow to cool completely.
- 3
Pass the cooled lung through a meat grinder on a medium setting.
- 4
Place the ground lung in a large pot with enough water to cover and cook over medium heat.
- 5
In a separate pan, make a moqueca: sauté onions, tomatoes, garlic, shrimp, and herbs in palm oil, then stir in the shrimp, peanut, and cashew flours.
- 6
Divide the moqueca into two unequal portions.
- 7
Stir the smaller portion into the pot with the cooking lung.
- 8
Add coconut milk to the larger portion and let it simmer for a few minutes.
- 9
Pour the creamy coconut mixture over the nearly cooked lung and stir gently.
- 10
Continue cooking over low heat, stirring frequently to prevent sticking.
💡 Chef's Tip
Thorough removal of nerves during prep is essential for a pleasant texture. Use high-quality dendê (red palm oil) for authentic Bahian flavor.
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