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

"This is a really satisfying Afro-Brazilian dish which everyone seems to love. It has an extremely subtle yet unique flavour and texture quite unlike any other. Palm oil can be found in the world foods section of any major supermarket and is essential for this dish, as is the cassava which you may find under the name mandioca or yucca root. Yucca root is a long root vegetable that looks like a wooden stick, I have seen fresh Yucca root in the exotic veg section and in the frozen veg section in some UK supermarkets. If you can't find these 2 ingredients at your local supermarket you will most certainly find them at any ethnic supermarket. The finished product has a tropical feel to it and is quite colourful. The lime is mandatory here too as it cuts through the fats and lifts this dish right up. Absolutely Gorgeous."
 
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photo by robd16 photo by robd16
photo by robd16
Ready In:
35mins
Ingredients:
9
Serves:
4-6
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ingredients

  • 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
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directions

  • 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.

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RECIPE SUBMITTED BY

I come from a family of food loves, in fact its the subject we talk about most! I've been trying to write a cookbook for years but always hit stumbling blocks or wanted to go in another direction. Its not as easy as it looks! I've decided to upload my all time favorite recipes onto this website. Trust me when I say that good recipes don't make it onto my page, only the truly great and AMAZINGLY TASTY or ingenious and unusual ones do. Most are tried and tested but some I just give the general idea for. You get the gist! I really appriciate your reviews and comments so If you've made or tasted one of my recipes then please leave me some feedback!
 
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