- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 440 kcal
Quick summary
“The palm heart bobó adapts the classic Bahian dish into a dense vegetable version, combining velvety cassava purée, coconut milk, and tender pieces of sautéed palm heart. An aromatic and substantial dish to serve hot at the table.”
What you need to know
- Mashed cassava blended in the blender with coconut milk creates a dense, velvety, and naturally thick base.
- The chopped canned hearts of palm is sautéed beforehand with garlic and onion to absorb the aromas before incorporation.
- The 10-minute cooking over low heat refines the mixture and eliminates the raw taste of the root starch.
Ingredients
Main
- 500g of canned hearts of palm, chopped
- 400g cassava (yuca), boiled and mashed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 400ml of coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
Principal
- Em uma panela, aqueça o azeite e refogue a cebola e o alho até dourarem.
- Add the chopped hearts of palm and sauté quickly to release the flavors.
- Transfer the mixture to a blender, add the mashed cassava and coconut milk.
- Beat until you get a smooth cream.
- Return the cream to the pan and cook over low heat, stirring constantly.
- Adjust salt and pepper according to your taste.
- Cook for about 10 minutes to incorporate the flavors.
- Turn off the heat and decorate with chopped fresh cilantro.
Chef's tips
- Drain and wash the canned hearts of palm in running water to remove excess acidity and brine before sautéing.
- Cook the cassava until it falls apart and remove the central fibrous thread before blending to ensure homogeneous texture.
- Stir the bottom of the pan non-stop with a silicone spatula during the final cooking so it doesn't stick or burn.
Variations
- Add 1/2 cup of grilled red bell pepper cubes along with the hearts of palm to enrich the presentation.
- Incorporate 1 coffee spoon of fresh grated ginger into the initial garlic sauté to bring a spicy note.
- Add 100g of sliced fresh mushrooms sautéed in the skillet mixed into the bobó before finishing.
Substitutions
- Regular olive oil can be replaced with 1 tablespoon of dende oil to provide a typical golden tone.
- Fresh cassava can be replaced with pre-cooked frozen yuca, keeping the 400g proportion.
- Traditional coconut milk can be swapped for concentrated homemade coconut milk without added sugar.
How to store
Store the bobó in an airtight container in the refrigerator for up to 3 days. When reheating, add a little coconut milk or warm water, as the cassava continues to absorb moisture and the cream tends to thicken in the cold.
Can it be frozen?
Freezing is feasible for up to 45 days in a plastic container suitable for the freezer. When defrosting, the texture of the cassava may show liquid separation; Reheat in a pan, whisking vigorously with a wire whisk until smooth.
What to serve with
Perfectly accompanies fluffy white rice, farofa with palm oil or butter with manioc flour, and fresh tomato vinaigrette. Lemon slices and hot pepper sauce on the side complete the meal.
Frequently asked questions
What to do if the bobó gets excessively thick in the pot?
Add boiling filtered water gradually, spoonful by spoonful, stirring constantly until the desired creamy consistency is reached.
How do I remove the excessively acidic taste from canned hearts of palm?
Boil the chopped hearts of palm pieces in plain water for 3 minutes and drain completely before adding to the onion saute.
Why did my bobó get an elastic and heavy consistency?
Beating hot cassava at maximum speed for excessive time activates the starch too much; beat just enough to homogenize.
Can I use yellow or white cassava in this recipe?
Both work very well; yellow cassava (butter) gives a more golden color and naturally softer texture.
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