Bobó de Camarão

Ingredients

• 600 g shrimp
• 800 g cassava (yuca)
• 400 ml coconut milk
• 2 medium tomato
• 1 large onion
• 5 cloves garlic
• 1 tbsp ginger
• 1 whole chili
• 0.5 bunch cilantro
• 1 whole lime
• 45 ml palm oil (dendê)
• 400 g white rice

Steps

1. Peel yuca and cut into chunks; boil in salted water 25 minutes until fork-tender.
2. Drain.
3. Blend the cooked yuca with 200ml coconut milk until smooth; set aside.
4. In a heavy pan, heat palm oil; sauté chopped onion, minced garlic, and grated ginger.
5. Add chopped tomato and a chopped chili; cook 5 minutes.
6. Stir in the blended yuca-coconut base and the remaining coconut milk.
7. Simmer 5 minutes, whisking, until smooth and creamy.
8. Fold in shrimp and cook 4-5 minutes until pink and just cooked through.
9. Squeeze in lime juice, shower with cilantro, and adjust salt.
10. Serve immediately over white rice.

Tips

• Frozen yuca (mandioca) is often better than fresh — pre-blanched and cheap.
• The dish should be silky — if too thick, thin with more coconut milk, not water.