How to make Bobó de camarão - Brazilian shrimp and cassava stew

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk provides a dairy-free option, while regular milk is more economical.

palm oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is a budget-friendly alternative.

Introduce the dish and its history, mentioning the use of local ingredients.

Peel the cassava and ensure it's nice and white inside, discarding any dark parts.

Boil the cassava until soft, checking for tenderness.

Clean the shrimp, reserving the heads and tails to make a stock.

Marinate the shrimp with lime juice for about 20 minutes.

In a pan, fry the shrimp in batches to seal them, ensuring they are not fully cooked.

In the same pan, add vegetable oil (or olive oil) and sauté onion and garlic until fragrant.

Add diced red bell pepper and ripe tomatoes, cooking until softened.

Add the boiled cassava to the pan and mash slightly for texture.

Pour in coconut milk and mix well, cooking until heated through.

Finish with a squeeze of lime juice, about a quarter of a lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens