Bobó de Camarão is like a prawn soup with a base of mashed cassava (or potato), coconut milk, palm oil and other ingredients. It’s normally served with white rice and farofa (a seasoning/mixture made from cassava flour or breadcrumbs and dendê oil). You can also find bobó de camarão in other parts of Brazil, but they replace the dendê oil for olive oil.
If you are interested in how to make the farofa see the recipe below.
- ½ kg potato (or cassava), puree
- ½ kg prawn uncooked
- juice from 1 lime
- ½ onion, chopped
- ¼ green capsicum, chopped
- 1 tomato, chopped
- 3 garlic cloves, chopped
- salt to taste
- black pepper to taste
- 300mL coconut milk
- 2 tbsp olive oil
- ¼ cup dendê oil
- coriander leaves to taste
- Marinate the prawn with lime juice, salt and black pepper.
- In the pot add onion, garlic and olive oil and salt it. Add the cupscum and tomato salt for about 3 minutes and add mashed potato.
- Add the coconut milk cook it. Add the prawns and keep on the heat a little while longer until the prawns are cooked (around 4 to 7 minutes).
- Add dendê oil, salt and black pepper, serve with rice and farofa.
- 1 tbsp butter
- 2 tbsp dendê oil
- 1 cup breadcrumbs
- black pepper
- Melt butter and heat with dendê oil.
- Add salt, pepper and breadcrumbs.