Shrimp Bobó

INGREDIENTS

• 1 KG OF FRESH, MEDIUM SHRIMP
• JUICE OF 2 LIMES
• 1.5 KG OF MANIOC
• 1 TEACUP OF DENDÊ OIL
• ½ LARGE ONION, DICED
• 2 GARLIC CLOVES, MINCED
• 6 PEELED TOMATOES, DICED
• ½ PEELED RED BELL PEPPER, DICED
• ½ PEELED YELLOW BELL PEPPER, DICED
• 2 TEACUPS OF COCONUT MILK
• ¼ BUNCH OF CORIANDER, CHOPPED
• ¼ BUNCH OF SCALLIONS, CHOPPED
• SALT TO TASTE

PREPARATION

Clean the shrimp thoroughly, season with salt and lime juice and make a stock with the shells. Remove the manioc’s central fibre and cook it in the shrimp stock until very tender. Process it in a blender, along with the liquid, forming a cream. Heat up the dendê oil and braise the onions, garlic, tomatoes, and bell peppers. Add the manioc cream and the coconut milk, stir until smooth. Grill the shrimps and add them to the cream. Garnish with the chopped herbs and serve hot.

IN DETAIL: The word “bobó” comes from the Fon language (spoken in Benin) and refers to the cream that initially was made with taro, manioc or breadfruit, without shrimp. Nowadays a staple of Bahia’s cuisine, it can be eaten as a single dish or as a side dish for meats and fishes.