- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 565 kcal
Quick summary
“Classic of Bahian cuisine with African roots structured in a velvety cream of cooked cassava beaten with coconut milk and palm oil, combined with fresh shrimp sautéed in garlic and onion with red bell pepper. Finished with cilantro and fresh chives, it results in a silky consistency.”
What you need to know
- Removing the central fiber of the cassava before mashing ensures a smooth and velvety cream without lumps.
- Sautéing the shrimp briefly in dendê oil preserves the internal softness without hardening the crustacean.
- Cooking with coconut milk over low heat unites the ingredients in a silky homogeneous texture.
Ingredients
Main
- 1 kg of cleaned shrimp
- 500 g cooked and mashed cassava
- 1 large onion, chopped
- 2 cloves garlic, minced
- 200 ml of coconut milk
- 2 tablespoons of dendê oil
- 1 red bell pepper, chopped
- Salt and pepper to taste
- Coentro e cebolinha a gosto
Instructions
Principal
- In a pot, heat the palm oil and sauté the onion and garlic until golden.
- Add the bell pepper and shrimp, season with salt and pepper, and cook until the shrimp turn pink.
- Incorporate the mashed cassava and mix well so that everything is homogeneous.
- Pour the coconut milk and stir gently, cooking for another 10 minutes.
- Finish with chopped cilantro and chives, adjusting the salt if necessary.
- Serve on a platter, decorated with a little more cilantro.
Chef's tips
- Blend the warm cooked cassava with the cooking water to create a velvety base without hard fibers.
- Remove the shrimp from the pan as soon as they turn pink and return them only in the final minute of the sauce.
- Dose the palm oil to ensure vivid color without overloading the delicate flavor of the cassava.
Variations
- Chicken Bobó: replace the shrimp with chicken breast cubes sautéed in garlic with olive oil and coconut milk.
- Vegetarian Mushroom Bobó: use shiitake mushrooms and button mushrooms sautéed with bell peppers instead of shrimp.
- Bobó Served in the Pumpkin: bake a whole pumpkin without seeds and pour the hot shrimp bobó inside the cavity.
Substitutions
- Fresh shrimp can be replaced by tender cubes of firm white fish sautéed or desalted dried shrimp.
- Cassava (manioc/yuca) can be combined with arracacha (Peruvian parsnip) for a puree with sweet notes.
- The red bell pepper can be replaced by yellow bell pepper in small cubes for a milder aromatic profile.
How to store
Store in a glass container with an airtight lid in the refrigerator for up to two days due to the presence of shrimp and coconut milk. Reheat over low heat, stirring frequently with two tablespoons of water; avoid boiling excessively.
Can it be frozen?
It is not advisable to freeze the bobó with the shrimp, as the crustacean becomes tough and the cassava cream with coconut milk releases water upon thawing. Freeze only the mashed cassava base without seafood if necessary.
What to serve with
Pair with fluffy white rice, dendê farofa in butter with fine cassava flour, and artisanal Bahian chili sauce.
Frequently asked questions
What to do if the shrimp bobó gets too thick in the pot?
Gradually add homemade shrimp broth or warm coconut milk, stirring with a spatula until the desired consistency is reached.
Should the shrimp cook along with the cream the whole time?
No; brown the shrimp for two minutes in dendê oil, set aside and return to the pan in the last minutes to avoid a rubbery texture.
Can I prepare the shrimp bobó with yellow cassava?
Yes, yellow (butter) cassava is excellent and provides a bright golden color that integrates very well with the palm oil.
How to make the cassava puree velvety and fiber-free?
Open the cooked cassava in half, remove the central fibrous cord, and beat in the blender with warm coconut milk.
