INSPIRE YOURSELF WITH BRAZILIAN CUISINE

Bobo de Camarão: 

A Taste of Brazilian Comfort Food

JUNE 2024

Bobo de Camarão is a traditional Brazilian dish that hails from the northeastern state of Bahia. Known for its rich, creamy texture and vibrant flavors, this shrimp stew combines African, Portuguese, and indigenous influences, making it a true representation of Brazil’s diverse culinary heritage. Whether you're hosting a dinner party or seeking a comforting meal, Bobo de Camarão is sure to impress. Here’s everything you need to know to prepare this delectable dish.

This dish reminds me of my childhood and my favorite stuffed pepper. However, I ate this dish with mashed potatoes, sauce and meatballs, which I preferred to sour stuffed peppers. I have always mixed porridge with sauce and this is exactly the consistency and taste that comes to mind when eating this Brazilian dish - Bobo de Camarao.

Ingredients

For the Shrimp Marinade:

- 900g large shrimp, peeled and deveined

- Juice of 1 lime

- 2 cloves garlic, minced

- Salt and pepper to taste

For the Stew:

- 2 tablespoons olive oil

- 1 large onion, finely chopped

- 1 red bell pepper, diced

- 1 yellow bell pepper, diced

- 3 cloves garlic, minced

- 2 large tomatoes, peeled, seeded, and chopped

- 1 cup coconut milk

- 1 cup cassava (yucca) puree  or potatoes (see note)

- 2 tablespoons dendê (palm) oil (optional but traditional)

- 1/4 cup chopped cilantro

- 1/4 cup chopped green onions

- Salt and pepper to taste

Instructions:

1. Marinate the Shrimp:

   - In a bowl, combine the shrimp, lime juice, minced garlic, salt, and pepper. Let it marinate for about 20-30 minutes while you prepare the other ingredients.

2. Prepare the Cassava Puree:

   - Peel and cut the cassava into chunks. Boil in salted water until tender, about 20-30 minutes. Drain and remove any fibrous parts. Blend the cooked cassava with a bit of water until you get a smooth puree. Set aside.

3. Cook the Stew:

   - In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

   - Add the diced red and yellow bell peppers and continue to cook for another 5 minutes, until they begin to soften.

   - Stir in the minced garlic and cook for another minute until fragrant.

   - Add the chopped tomatoes and cook until they start to break down, about 5-7 minutes.

   - Pour in the coconut milk and bring to a gentle simmer.

   - Add the cassava puree, stirring well to combine. Let the mixture simmer for about 10 minutes, stirring occasionally.

   - If using, add the dendê oil for an authentic touch and rich color.

4. Add the Shrimp:

   - Add the marinated shrimp to the pot and cook until they turn pink and are cooked through, about 5 minutes.

   - Stir in the chopped cilantro and green onions. Adjust the seasoning with salt and pepper to taste.

Serve:

  Bobo de Camarão is traditionally served over white rice or with farofa (toasted cassava flour). Garnish with extra cilantro or parsley and green onions if desired.

Tips:

- Cassava puree: If you don't have fresh cassava, plain potatoes will do. In Slovakia, I probably only met him in one Indian store in Bratislava.

- Dendê Oil: This reddish oil adds a distinct flavor and color. It can be found in Brazilian or African markets, but if it is not available, the dish will be delicious without it.

- Coconut milk: For a creamier texture, use full-fat coconut milk.

Bobo de Camarão is a dish that brings the warmth and soul of Brazil to your table. Its blend of flavors and textures is comforting and exotic, making it the perfect choice for those looking to explore Brazilian cuisine.

Bon apetite!