Bobó de Camarão (Brazilian Shrimp and Cassava Stew)

🛒 Ingredients

• Shrimp, peeled and deveined 100 g · 80 kcal
• Cooked cassava (yuca), mashed 150 g · 240 kcal
• Full-fat coconut milk 80 g · 136 kcal
• Dendê oil (palm oil) 9 g · 80 kcal
• Onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Red bell pepper 30 g · 9 kcal
• Tomato 30 g · 6 kcal
• Fresh cilantro 3 g · 0 kcal
• Lime juice 5 g · 1 kcal
• Malagueta pepper (or other chili) 1 g · 4 kcal

👨‍🍳 Instructions

1. Peel and devein the shrimp. Season them lightly with salt and lime juice, then set aside.
2. Peel and chop the cassava into large pieces. Boil it in salted water until very tender, then drain and mash it into a smooth puree, adding a little water or broth if needed.
3. In a large pot, heat a drizzle of dendê oil (or olive oil, if dendê is unavailable) and sauté the chopped onion, garlic, and bell pepper until softened.
4. Add the diced tomatoes and malagueta pepper (if using) to the pot, cooking for a few minutes until they break down slightly.
5. Stir in the coconut milk, the remaining dendê oil, and the mashed cassava puree. Mix well to combine, bringing the mixture to a gentle simmer.
6. Add the seasoned shrimp to the simmering bobó. Cook for only 3-5 minutes, or until the shrimp are pink and cooked through, being careful not to overcook them.
7. Taste and adjust seasoning with salt and pepper as needed. Finish by stirring in the fresh chopped cilantro before serving.
8. Serve hot, traditionally accompanied by white rice.