Bobó de Camarão
main course · Brazilian
Brazilian shrimp stew with cassava cream, coconut milk, and dendê oil.
Added Aug 17, 2026
PrepPrep time
25 min
CookCook time
80 min
ServingsServings
6 servings
Ingredients
1× yields 6 servings
Creme de mandioca
1 kg cassava, peeled
100 g small onion, halved
2 cloves garlic
1 leaf bay leaf, optional
500 ml cassava cooking liquid, as needed
Camarão
1 kg shrimp, cleaned
1/2 whole lemon, juiced
5 g salt
black pepper, to taste
Refogado
45 ml olive oil
30 ml dendê oil
300 g onion, chopped
5 cloves garlic, chopped
150 g red or yellow bell pepper, chopped
500 g ripe tomatoes, chopped
200 ml coconut milk
cilantro or parsley, to taste
Notes
If the bobó becomes too thick, loosen it with a little more reserved cassava cooking liquid. Serve as a main dish, traditionally with rice.
Preparation
1
Cook with , , and in a covered pot of water for 30–40 minutes, until the cassava falls apart.
2
Remove the fibrous center from and blend it with enough of to form a smooth cream, adding the liquid gradually.
3
Season with , , and ; let stand for 15 minutes.
4
Heat some of in a large pan and brown in batches for about 1 minute per side. Remove and set aside before fully cooked.
5
In the same pan, add the remaining and sauté until translucent and lightly golden.
6
Add and cook briefly, then stir in and cook for about 3 minutes.
7
Add and cook until it becomes a thick sauce, about 10–15 minutes.
8
Stir the blended mixture from into the sauté, then add and . Simmer over low heat for 10 minutes, stirring so it does not stick.
9
Return to the pan and cook just until heated through, 2–3 minutes.
10
Finish with and serve hot.
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