Bobó is the name given to any dish thickened with mashed cassava. It’s actually quite common in west Africa where Yam is used instead of cassava. This and many other dishes made their way to Brazil in the hundreds of slave ships which transported Brazil’s main workforce during its colonization days.
Bobó de Camarão is now a firm fixture in any Typical Brazilian restaurant. It’s delicious and simple dish to prepare, the only tricky ingredient to find being cassava. But you can revert to Yam if necessary. Brazilian cooking varies up and down our vast country, so there are different versions of the dish. I now for instance that in Bahia, no tomatoes are used in the recipe. This is the recipe I learned while I lived in Rio.
For this video, I was delighted to have the participation of Gianna Toni, co-publisher of the JungleDrums magazine, whose energy and sense of humour made the recipe even more special.
* 8 large prawns
* 12 smaller prawns
* 4 tomatos -peeled and chopped
* 1 large onion, chopped
* 2 or 3 cloves of garlic
* 1 kg of cassava, boiled and chopped.
* 2 cups of coconut milk
* 4 cusp of shrimp stock (use the heads and skins from your prawns!)
* 2 table spoons of Palm Oil (Dendê) paste
* 1 cup of double cream
* fresh coriander
* salt and pepper