Bobó de Camarão

Ingredients

• 1.5 lb fresh medium shrimp, peeled and deveined
• 1 lb cassava root (yuca), peeled
• 1 whole large yellow onion
• 1 whole large red bell pepper
• 3 whole plum tomatoes, fresh or canned
• 4 cloves garlic cloves
• ¼ cup fresh cilantro leaves
• 3 tablespoon palm oil (dendê)
• 1 can (13.5 oz) unsweetened coconut milk, full-fat
• 2 cup low-sodium chicken or seafood broth
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon hot sauce (pimenta malagueta or similar)

Instructions

1. 1

   Cut the peeled cassava root into 1-inch cubes — you want them uniform so they cook evenly. You should have about 3 cups. Set aside.

2. 2

   Dice one large yellow onion into 1/4-inch pieces. Dice one large red bell pepper (core and seeds removed) into 1/4-inch pieces. Roughly chop 3 plum tomatoes into chunks — if using canned, drain them first. Peel and finely mince 4 garlic cloves. Roughly chop 0.25 cup of fresh cilantro leaves and set aside as garnish.

3. 3

   Pat the 1.5 lb of shrimp completely dry with paper towels and season lightly with 0.25 teaspoon kosher salt. Drying them prevents them from releasing excess moisture into the stew.

4. 4

   Set a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 3 tablespoons of palm oil and let it heat until it shimmers and smells fragrant — about 1 minute. The oil should be hot enough that a piece of onion sizzles immediately when it hits the pot.

5. 5

   Add the diced onion and red bell pepper to the hot oil and sauté, stirring occasionally, until they soften and become translucent, about 5-6 minutes. You should smell the sweet aroma of caramelizing vegetables. Lower the heat slightly to medium if the oil is popping aggressively.

6. 6

   Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant. Do not let it brown — you want it just wilted and aromatic.

7. 7

   Add the chopped tomatoes and stir well, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes until the tomatoes begin to break down and release their liquid.

8. 8

   Add the cassava cubes and 2 cups of broth. Stir to combine. Bring to a simmer over medium-high heat, then reduce to medium-low. Cover partially and cook for 15-18 minutes, stirring occasionally, until the cassava is completely tender and breaks apart easily when pierced with a fork — it should be soft enough to mash.

9. 9

   Using an immersion blender, carefully blend the stew in the pot until smooth and creamy — this creates the characteristic bobó texture. If you don't have an immersion blender, you can carefully transfer the mixture in batches to a regular blender, blend, and return to the pot. Be cautious with hot liquid.

10. 10

    Pour in 1 can (13.5 oz) of unsweetened full-fat coconut milk and stir well to incorporate. The stew should have a rich, creamy consistency.

11. 11

    Increase the heat to medium and bring the stew back to a gentle simmer. Add the seasoned shrimp and stir gently to distribute them evenly. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn completely opaque and pink — if you cut one open at its thickest point, there should be no translucent gray. Do not overcook or the shrimp will become rubbery.

12. 12

    Taste the stew and season with 0.75 teaspoon kosher salt, 0.5 teaspoon black pepper, and 0.5 teaspoon hot sauce. Stir and taste again, adjusting heat or salt as needed. The stew should be creamy, warming, and with a gentle heat that builds on the finish.

13. 13

    Ladle the bobó de camarão into shallow bowls, making sure each serving has plenty of the creamy cassava-coconut sauce and several shrimp. Garnish generously with the chopped cilantro and a light drizzle of palm oil if desired for extra richness.

14. 14

    Serve immediately while still steaming, ideally over white rice to absorb the sauce. The stew is best eaten right away, though it can be gently reheated the next day — add a splash of broth when reheating to restore its creamy consistency.

Tools you’ll need

• large heavy-bottomed pot or Dutch oven
• chef's knife
• cutting board
• paper towels
• wooden spoon or heatproof spatula
• immersion blender or regular blender
• instant-read thermometer (optional, for shrimp doneness)
• ladle
• bowls

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