Lunches
Bahian Shrimp and Cassava Stew
Ingredients
- - 800 g (1 3/4 lb) raw peeled shrimp
- - 1 kg (2.2 lb) cassava (manioc), peeled and chopped
- - 400 ml (1 3/4 cups) coconut milk
- - 3 tbsp dende (palm) oil
- - 1 large onion, chopped
- - 3 garlic cloves, minced
- - 1 red bell pepper, diced
- - 2 medium tomatoes, diced
- - 3 tbsp fresh coriander, chopped
- - 2 tbsp lime juice
- - 1 1/2 tsp salt
Method
- Boil the cassava in salted water for 20-25 minutes until very tender, then drain, reserving 250 ml (1 cup) of the cooking water.
- Blend the cooked cassava with the reserved cooking water and half the coconut milk until smooth and creamy; set aside.
- Toss the shrimp with lime juice and 1/2 tsp salt; set aside to marinate for 10 minutes.
- Heat the dende oil in a large pot and saute the onion, garlic and bell pepper until softened, about 5 minutes.
- Add the tomatoes and cook for a further 4 minutes until they break down.
- Stir in the blended cassava cream and remaining coconut milk, and simmer gently for 10 minutes, stirring often.
- Add the marinated shrimp and cook for 4-5 minutes until just pink and cooked through.
- Season with remaining salt, stir in coriander, and serve hot over white rice.
Introduction: Bobo de camarao descends from Afro-Brazilian Bahian cuisine, blending Indigenous cassava cookery with West African dende palm oil and coconut milk brought via the transatlantic slave trade.
Cultural Background: Bobo de camarao descends from Afro-Brazilian Bahian cuisine, blending Indigenous cassava cookery with West African dende palm oil and coconut milk brought via the transatlantic slave trade. It is one of the signature dishes of Bahian cooking, traditionally prepared by baianas do acaraje and served for family Sunday lunches.
Tips: Do not overcook the shrimp; they need only 4-5 minutes or they turn rubbery. Dende oil has a distinctive flavour; if unavailable, substitute a mix of olive oil and a pinch of paprika, though the taste will differ from the traditional version.
Variations: Fish version: use firm white fish fillets instead of shrimp for bobo de peixe. Spicier version: add a chopped malagueta or bird's eye chilli with the peppers. Vegetarian: No. Not applicable; shrimp-based dish. A hearts-of-palm version can approximate a vegan alternative.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently over low heat, stirring, until warmed through, about 5 minutes; avoid boiling to keep the shrimp tender.
Nutrition: Per serving: approx. 410 kcal, 26 g protein, 20 g fat, 35 g carbohydrate, 3 g fibre.
FAQs:
Q: What is dende oil?
A: Dende oil is an African-origin palm oil with a deep orange colour and distinctive flavour, central to Bahian cuisine and sold in Brazilian and African grocers.
Q: Can I make this ahead?
A: Prepare the cassava cream base a day ahead and add the shrimp fresh when reheating to serve.