Bobó de camarão, from Bahia in Brazil, is made by combining boiled and mashed cassava root with coconut milk and shrimp to create a velvety stew. Red pepper and dendê oil give the dish its characteristic orange color.
Boil the peeled cassava in plenty of water for 20 minutes, until tender, then drain and mash with a fork while hot.
Sauté the onion, garlic cloves and red pepper in dendê oil for 5 minutes, until softened.
Add the mashed cassava and coconut milk to the sautéed vegetables. Add salt and simmer over low heat for 8 minutes.
Add the cleaned shrimp to the stew and cook for 4 minutes, until pink. Sprinkle with cilantro to serve.
Add the shrimp during the final 3–4 minutes; adding them earlier will make them rubbery. Allergen: contains crustaceans (shrimp).
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