Bobo de Camarao
Prawns swimming in a cassava puree so creamy it should probably be illegal. Frozen cassava is the shortcut that makes this a weeknight dish instead of a peeling ordeal.
- Total time
- 19 min
- Serves
- 3
- Effort
- Medium
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Boil the frozen cassava in well-salted water for 12 minutes until a knife slides in with no resistance, then drain, keeping 150ml of the water.
While it boils, heat the oil in a wide pan over medium heat and cook the onion and pepper for 5 minutes, then add the garlic and tomatoes for 3 minutes more.
Blend the drained cassava with the reserved water and half the coconut milk until completely smooth, pulling out any woody core fibres you find.
Stir the cassava puree and remaining coconut milk into the pan, season with salt, and bring to a gentle simmer, loosening with hot water if it goes claggy.
Add the prawns and simmer for 4 minutes, stirring, until they are opaque and firm right through, then finish off the heat with lime juice and coriander.
Read all that and thought “absolutely not”?
Completely fair. Bobo de Camarao is sitting in the Brazilian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Brazilian kitchen
Smoke, beans and a party that starts at the grill.