Authentic Brazilian Bobó de Camarão (Creamy Cassava and Prawn Stew with Dendê Oil)
An iconic Afro-Brazilian masterpiece from Bahia pairing plump sautéed prawns with a velvety manioc root puree, coconut cream, and aromatic red palm oil.
History & Origins
Afro-Brazilian Soul of Salvador da Bahia
Rooted in seventeenth-century Candomblé offerings and indigenous Tupi cassava preparation, Bobó de Camarão embodies Salvador’s coastal fusion of African palm oil, native tubers, and fresh Atlantic shellfish.
Ingredients
Fresh Gulf Prawns & Cassava Velvet Base
- •2 lbs Jumbo wild shrimp or prawns, peeled, deveined with shells reserved
- •1.5 lbs Fresh cassava (mandioca / yuca), peeled and boiled until tender
- •1 can (13.5 oz) Unsweetened pure culinary coconut milk
- •1 medium Red bell pepper and 1 yellow bell pepper, finely chopped
- •2 medium Ripe Roma tomatoes, seeded and finely pureed
Finishing, Garnishes & Chef’s Additions
- •3 tbsp Authentic Bahian azeite de dendê (red palm oil)
- •1/3 cup Fresh cilantro (coentro), finely chopped
- •2 tbsp Fresh lime juice and Malagueta chili hot sauce to taste
Step-by-Step Instructions
PREPARATION & METHOD
Simmer prawn shells in 3 cups water for 15 minutes, then strain. Puree boiled cassava with coconut milk and 1 cup of prawn stock until silky smooth.
In a heavy pan, heat 1 tbsp olive oil and 1 tbsp dendê oil. Sauté onions, garlic, and diced bell peppers for 6 minutes, then add pureed tomatoes.
Pour the smooth cassava-coconut puree into the sautéed vegetable mixture. Simmer gently over medium-low heat for 10 minutes until glossy.
Quickly sear marinated prawns in a separate skillet with dendê oil for 2 minutes. Fold prawns into the hot cassava cream, finish with lime juice and fresh cilantro.
Beverage Pairing
Caipirinha Clássica / Albariño
A crisp, tart cachaça and lime Caipirinha cuts through rich palm oil and dense manioc starch with refreshing acidity.
Culinary Science Insight
Manioc Gelatinization & Carotenoid Dispersion
Blending hot cassava with coconut milk releases high levels of amylopectin, holding dense beta-carotene particles from dendê oil in permanent suspension.