Bobó de Camarão

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Simmer shrimp shells for stock, strain, then cook cassava in the stock until very tender and purée it smooth.

Ingredients quick view

1 1/2 lb shrimp, shells reserved

1 1/2 lb cassava, peeled and cubed

1 onion, chopped

3 garlic cloves, minced

2 tomatoes, chopped

1 red bell pepper, chopped

1 cup coconut milk

2 tbsp dendê palm oil

1 tbsp grated ginger

1/2 cup cilantro

lime, salt, and chile to taste

Prepare the defining regional ingredients before cooking so the traditional sequence remains clear.

Taste for salt near the end, especially when cured meat, cheese, or dendê is used.

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