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
Notes
As a substitute for cassava I use mandioca or aipim which is peeled and cut into chunks