Bobo De Camerao (Brazilian Creamy Prawn (Shrimp) and Cassava Ste

READY IN: 35mins


  • 1
    lb yucca root, Peeled and chopped into 1inch pieces
  • 2
    tablespoons olive oil
  • 2
    medium onions, chopped fine
  • 4
    ripe tomatoes, chopped fine
  • 2
    lbs small cooked peeled prawns (shrimp)
  • 60
    g coriander, chopped (cilantro, half a large bunch)
  • 100
    g coconut cream, grated (in solid block form)
  • 1 12 - 3
    tablespoons palm oil
  • 1
    lime, quartered


  • Cook the Yucca root in plenty of salted water for 30-40 minutes or until tender enough to mash.
  • Drain off most but not all of the water and mash the mixture well.
  • Heat the oil and fry the onions until just starting to brown on a medium heat.
  • Add the tomatoes and cook for around 5 minutes.
  • Throw in the prawns with a little salt and pepper along with the coconut cream and allow to melt together.
  • Add the coriander and mashed Yucca and mix to combine and cook for 5 minutes. It should be a thick creamy mixture by now, if not cook a little longer to evaporate some of the liquid.
  • Stir in the palm oil and serve with white rice and a wedge of lime.
  • Food of the Gods.
  • TIP: To lower the fat content, fry the onions in spray oil, use only 70g coconut cream and use the lesser amount of palm oil. Any leftovers will freeze well.