Bo Bo Shrimp is commonly referred to as Bobó de Camarão is a beloved dish from the north-eastern region of Brazil. It represents a fusion of African, Indigenous and Portuguese culinary influences. Not surprisingly, this flavourful stew, featuring shrimp (camarão) as its star ingredient, is cherished for its rich, creamy texture and vibrant taste.
At the heart of Bo Bo Shrimp/Bobó de Camarão lies mandioca, also known as cassava or yuca. This starchy root vegetable is boiled, mashed, and incorporated into the dish creating a velvety base. You can also use cassava flour as a substitute. To complement the mandioca, coconut milk is added, infusing the stew with a luscious tropical flavour. However, this is essential to create its signature creaminess.
The shrimp, often marinated in lime juice and spices, bring a succulent seafood element to the dish. They’re typically cooked with aromatics including onions, garlic, tomatoes, and bell peppers, enhancing the stew with layers of savoury depth.
Dendê oil, derived from palm fruit, adds a distinctive earthy flavour and vibrant colour to the Bobó de Camarão. Due to the difficulty in locating Dendê Oil and it’s environmental damage, I use peanut oil.
Furthermore, a symphony of spices including coriander, cumin and chili peppers enlivens the dish. Hence these simple spices build a perfect balance of heat and complexity. The final touch of fresh cilantro lends a burst of herbal brightness, accentuating the dish’s tropical essence. Bobó de Camarão is served alongside fluffy white rice or toasted farofa, a traditional Brazilian accompaniment made from cassava flour. This hearty and satisfying main dish is a testament to the rich culinary heritage of Brazil’s north-eastern coast. A place where diverse cultural influences converge to create a tapestry of flavours.
Bobó de Camarão captivates the palate with its irresistible blend of ingredients and bold, tropical character. With each spoonful, diners embark on a culinary journey to the sun-drenched shores of Brazil’s enchanting coastline. Bringing back memories and savouring the essence of its vibrant culture and culinary tradition. Bobó de Camarão stands as a shining example of Brazil’s gastronomic prowess. Finally, anyone who has visited this part of Brazil will confirm two things. The people are welcoming and this dish is an experience the warmth and vibrancy of its north-eastern cuisine.
Bo Bo Shrimp
Ingredients
- 500 g large shrimp peeled and deveined
- 500 g cassava cooked and peeled/if using cassava flour, see instructions below
- 400 ml coconut milk
- 1 large onion chopped
- 3 cloves garlic minced
- 2 large chopped tomatoes chopped
- 1 large red bell pepper chopped
- 2 tbsp dendê oil peanut oil
- 1 tbsp lime juice
- 2 tbsp cilantro coriander/chopped
- 1 tbsp green onions scallions/chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- salt to taste
- pepper to taste
- hot sauce optional
Instructions
- Prepare the Shrimp: Marinate the shrimp with lime juice, salt, pepper, cumin, and paprika. Set aside while you prepare the other ingredients.500 g large shrimp, 1 tbsp lime juice, 1 tsp ground cumin, 1 tsp paprika, salt, pepper
- Prepare the Cassava Flour Paste: If you’re using cassava flour as a substitute for fresh cassava, mix 500g (1 lb) of cassava flour with enough water to form a thick paste. Set aside.500 g cassava
- Cook the Aromatics: In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant, about 3-4 minutes.1 large onion, 3 cloves garlic, 1 tbsp olive oil
- Add the Vegetables: Add the chopped tomatoes and bell pepper to the skillet. Cook for another 5 minutes until the vegetables are softened.2 large chopped tomatoes, 1 large red bell pepper
- Incorporate the Cassava Flour Paste: Gradually add the cassava flour paste to the skillet, stirring continuously to prevent lumps from forming. Cook for a few minutes until the mixture thickens.
- Add the Coconut Milk: Pour in the coconut milk, stirring well to combine with the cassava flour mixture. Allow the mixture to simmer for about 5 minutes, stirring occasionally.400 ml coconut milk
- Add the Shrimp: Carefully add the marinated shrimp to the skillet. Cook for about 5-7 minutes, or until the shrimp turn pink and opaque.
- Season and Finish: Season the Bobó de Camarão with salt and pepper to taste. Stir in the dendê oil (peanut oil) for flavour and colour. Adjust seasoning if necessary.salt, pepper, 2 tbsp dendê oil
- Garnish and Serve: Sprinkle chopped cilantro and green onions over the Bobó de Camarão. Serve hot with rice or farofa on the side.2 tbsp cilantro, 1 tbsp green onions, hot sauce
