- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“Combining the unctuousness of shrimp with the sweetness of ripe banana, this bobó unites coconut milk, palm oil, and aromatic sauté with fresh cilantro. It is worth preparing to savor a surprising sweet and sour dish that pays tribute to the creativity of the Brazilian coast.”
What you need to know
- A banana madura cortada em rodelas cozinha no leite de coco desmanchando parcialmente e espessando o caldo sem farinhas
- Os camarões devem refogar apenas até mudarem de cor para que continuem suculentos durante o cozimento do molho
- O azeite de dendê confere a coloração dourada vibrante e a assinatura terrosa que amarra o doce da fruta ao marisco
Ingredients
Main
- 500g of cleaned shrimp
- 2 medium ripe bananas
- 1 chopped onion
- 2 cloves garlic, minced
- 400ml of coconut milk
- 2 tablespoons of dendê oil
- Salt and pepper to taste
- Coentro picado a gosto
Instructions
Principal
- In a pan, heat the palm oil and sauté the onion until transparent.
- Add the garlic and cook until it releases its aroma.
- Place the shrimp and cook until they change color.
- Add the bananas cut into slices and cook for 5 minutes.
- Add the coconut milk and season with salt and pepper to taste.
- Let cook over low heat for 15 minutes, stirring occasionally.
- Finish with chopped cilantro and turn off the heat.
- Serve hot, accompanied by white rice.
Chef's tips
- Utilize banana-da-terra madura ou banana-prata bem madura para que a fruta solte aroma adocicado sem ficar escura na panela
- Mexa suavemente durante os 15 minutos de fervura branda para que os pedaços de banana não desmanchem por completo
- Acerte o sal e a pimenta-do-reino apenas no final para encontrar o equilíbrio exato entre o salgado e a doçura da fruta
Variations
- Adicione um pouco de purê de mandioca ou inhame cozido para obter um bobó mais espesso e consistente
- Acrescente lascas de castanha-de-caju tostada por cima no momento de servir para trazer contraste crocante com a banana
- Salpique raspas de limão taiti na finalização para que a acidez cítrica equilibre a doçura da banana cozida
Substitutions
- A banana-prata pode ser substituída por banana-da-terra madura cozida ou banana-ouro cortada em rodelas grossas
- O azeite de dendê pode ser dosado misturando com azeite de oliva para quem prefere uma preparação mais suave
- O coentro picado pode ser substituído por cebolinha verde e salsinha picadas para paladares sensíveis ao coentro
How to store
Keep the bobó in a closed container in the refrigerator for up to 2 days. When reheating, place in a pot over low heat with 2 tablespoons of water or coconut milk, stirring carefully so as not to break the shrimp pieces.
Can it be frozen?
Freezing this recipe is not recommended, as the cooked banana darkens and softens excessively, and the shrimp become rubbery after defrosting. Consume fresh, kept refrigerated.
What to serve with
Harmonizes perfectly with freshly cooked white rice, butter farofa with flaked corn flour and fresh lemon slices. To drink, cold pilsner beer or natural pineapple juice with mint.
Frequently asked questions
What is the ideal ripeness of the banana to use in bobó?
The banana must be ripe but with firm pulp; overly soft bananas break down too quickly, turning into a sweet paste.
How to prevent shrimp from getting a rubbery texture?
Sauté the shrimp for a maximum of 2 to 3 minutes until they turn pink and remove from heat if the banana still needs more time to soften.
Can I use shrimp with shells in this recipe?
It is preferable to use cleaned, peeled shrimp so they can be consumed comfortably along with the soft pieces of banana on the spoon.
Doesn't the banana make the bobó too sweet?
No, the natural sweetness of the ripe banana is balanced by the salt, garlic, palm oil, and acidity of the seafood, resulting in a mild bittersweet harmony.
