Prep 1 hr
Cook 20 mins
This recipe originated in the state of Bahia, Brazil. It's an adapted ''cooler'' version which my family loves instead of the ''hot'' pepper version. This recipe is always a success; however I hesitated a lot to put it on the Zaar because the consistency and the cooking time of the cassava can vary a lot and I don't know which type you will find where you live. I always compensate by using more or less coconut milk. This recipe is definitely not for beginners. I finally decided to post when Jan S requested it for her Brazilian night. Optional: I cook about 2 cups of well washed shrimp shells and heads (black eyes removed) with 3 tablespoons of onion, 2 cups of water for about 10/15 minutes. Drain and save the water. Put through food processor using as little water as possible. Sieve and reserve. Add about 1/2 cup right after you cooked the tomatoes but before you put the shrimp in; cook a couple of minutes. It adds great flavor. Original Brazilian recipe calls for fresh Cilantro leaves instead of parsley, I prefer parsley. It also calls for 1/2 cup of dende oil which my family doesn't like, I use corn and olive oils. However, as the dende oil gives the dish a nice light orange color, I use some drops of food coloring (any Brazilian reading this, forgive me, but it works). Cassava: some will cook very quickly, others may be tougher and you will need to cook in a pressure cooker for about 15 minutes. When selecting the cassava, look for the ones that the skin will come off easily when pulled, they are usually the soft kind.
- 4 1⁄2 lbs medium shrimp, cleaned,devained and washed
- 1 lemon, juice of (I use lime)
- 1 cup chopped parsley
- 2 red bell peppers, finely chopped
- 8 tomatoes, chopped (without skin) or 1 can whole italian tomatoes
- 2 cups onions, finely chopped (or grated)
- 1⁄4 cup corn oil or 1⁄4 cup olive oil (or enough to cover the bottom of a casserole)
- 3 cloves garlic, chopped and smashed
- white pepper
- 3 lbs cassava (also known as manioc, found in Latin markets)
- 3 -4 cups unsweetened coconut milk
- Tabasco sauce (optional)
- orange food coloring
- Season the shrimp with lemon, salt and pepper.
- Peel the cassava, wash and cut it into 2 inch pieces.
- Cover with water and salt to taste.
- Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
- While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
- Cover bottom of casserole with oil.
- Add onion, garlic and red pepper.
- Cook for about 5 minutes or until onion is transparent and pepper cooked.
- Add tomatoes, parsley; cook until tomatoes are soft.
- Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
- Add the cassava cream and bring to a boil.
- If needed add more coconut milk, mixture should resemble a heavy white sauce.
- Test salt and pepper and add more if needed.
- Add a few drops of orange food coloring.
- The Bobó should have a light orange color.
- Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
- Serve with plain white, fluffy rice.
- I always have a bottle of Tabasco on the table for pepper lovers.
I have been looking for a recipe for this for years after seeing it on a film I was watching. And wow. It was amazing. I now make it at least once a week otherwise I have withdrawal symptoms. I do like quite spicy food and this was perfect.