Bobó de camarão (Cassava, prawn and coconut stew)

    1 hour 40 min

    Bobó is a Brazilian dish of African influence, made with puréed cassava root (also known as yuca). The easiest way to cook this root vegetable is to use a pressure cooker. This version which includes prawns is one of the most popular! Cassava root is available at African and Latin American food markets and specialty shops.

    7 people made this

    Serves: 8 

    • 1kg whole prawns - heads removed, peeled and deveined
    • 2L water
    • 500g cassava (yuca) root, peeled and cut into chunks
    • 1 onion, quartered
    • 2 bay leaves
    • 2 teaspoons salt
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 4 cloves garlic, minced and mashed
    • 200g tomato passata
    • salt and pepper to taste
    • 200ml coconut milk
    • 40g freshly chopped coriander

    Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

    1. Place prawns in a large saucepan and cover with 2 litres of water. Bring to the boil and boil for 30 minutes; remove from heat, strain and reserve the stock.
    2. Pour prawn stock into a pressure cooker; add cassava, onion, bay leaves and 2 teaspoons salt. Cover the pressure cooker and cook; when it begins to whistle, cook for 20 minutes more. Remove from heat and wait until all of the pressure is released.
    3. Meanwhile, heat oil in a large saucepan over medium low heat; stir in chopped onion and cook until soft, about 3 minutes. Add garlic and sauté for another minute. Add the passata, season with a little salt and pepper to taste and simmer for 10 minutes.
    4. Remove the bay leaf from the cassava mixture; place cassava in a blender with prawn stock and blend until smooth (the mixture should be thick and somewhat hard to stir). Slowly stir in coconut milk.
    5. Transfer mixture to the saucepan with the passata mixture. Add the reserved prawns and simmer, stirring occasionally, for about 10 minutes. Garnish with fresh chopped coriander and serve hot.

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