A specialty of Brazil's Bahia region, bobó de camarão is made by mashing boiled cassava into a purée and simmering it with coconut milk and shrimp until velvety. The dish's signature orange hue comes from red pepper and palm oil.
Boil the peeled cassava in plenty of water for 20 minutes until soft, drain and mash while hot with a fork.
Sauté the onion, garlic cloves and red pepper in the palm oil for 5 minutes until softened.
Add the mashed cassava and coconut milk to the sautéed vegetables and simmer with salt over low heat for 8 minutes.
Add the cleaned shrimp to the stew and cook for 4 minutes until pink, then finish with chopped coriander before serving.
Add the shrimp in the final 3-4 minutes; adding them earlier makes them turn rubbery. Allergens: contains shellfish (shrimp).
If you cannot find palm oil, red pepper and a little olive oil will give a similar colour, though the flavour will be a touch different.
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