👨‍🍳 Instructions

1. 1

   Prepare the Cassava Purée: Place the peeled and chunked cassava in a large pot. Cover with water (or fish stock for extra flavor) and add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30-40 minutes, or until the cassava is very tender and easily pierced with a fork. Drain the cassava, reserving about 1 cup of the cooking liquid. Discard the tough fibrous core if you haven't already. Transfer the cooked cassava to a blender or food processor. Add about half of the reserved cooking liquid and blend until completely smooth and creamy. If it's too thick, add more reserved liquid, a little at a time, until you reach a thick but pourable consistency, similar to mashed potatoes. Set aside.

   ⏱️ 40 minutes
2. 2

   Prepare the Shrimp Marinade: In a bowl, toss the peeled and deveined shrimp with the lime juice, half of the minced garlic, salt, and black pepper. Let marinate for at least 15 minutes while you prepare the sauce.

   ⏱️ 15 minutes
3. 3

   Make the Sauce Base: Heat 2 tablespoons of vegetable or olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper (if using) and sauté until softened and translucent, about 5-7 minutes. Add the remaining minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until they start to break down.

   ⏱️ 15 minutes
4. 4

   Combine and Simmer: Pour the coconut milk into the pot with the sautéed vegetables. Bring to a gentle simmer, stirring constantly. Gradually whisk in the smooth cassava purée until fully incorporated and the sauce is thick and creamy. Reduce the heat to low, cover, and let it simmer gently for about 10 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.

   ⏱️ 10 minutes
5. 5

   Cook the Shrimp: While the sauce is simmering, heat a separate skillet over medium-high heat. Add a tablespoon of dendê oil. Once hot, add the marinated shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, just until pink and opaque. Do not overcook, as they will finish cooking in the sauce.

   ⏱️ 5 minutes
6. 6

   Finish the Bobó: Add the cooked shrimp to the simmering cassava sauce. Stir in the remaining dendê oil and half of the chopped cilantro. Gently simmer for another 3-5 minutes, allowing the shrimp to cook through and the flavors to combine. Taste and adjust seasoning with salt and pepper as needed. The sauce should be rich, creamy, and flavorful.

   ⏱️ 5 minutes
7. 7

   Serve: Ladle the Bobó de Camarão into bowls. Garnish with the remaining fresh cilantro. Serve immediately with steamed white rice and farofa (toasted cassava flour), if desired.

   ⏱️ 1 minute