Image_Culinary_Bobo de Camarao_na Moranga_WebThis recipe is very traditional in the whole Brazil but in particular in the state of Bahia. The recipe is one of many examples of African influence in Brazilian culture. Check out and hands on… “Bom Apetite”!


Bobó de Camarão (Shrimp “Bobo”)


– 3lb shrimp (peeled and clean)

– 2lb of yucca (cuted in small pieces)

– 3 chopped onions

– 1 chopped green pepper

– 1/3 of cilantro bunch

– 1/3 of green onions bunch

– 5 tomatoes cut in small pieces

– 2 cloves garlic (chopped)

– 6 tbsp olive oil

– 1 tbsp “dende” oil (palm oil)

– 4 cups coconut milk

– 2 lemons

– 1 cup water

– salt

– black pepper


Put the chopped garlic and the olive oil in a pan and sauté for couple minutes. Add the cilantro, green onions, onion, tomatoes and the green pepper and cook for more 3 or 4 minutes in low heat or until all the ingredients are soft. Add the yucca, and cook for more 5 to 6 minutes. Add 2 cups coconut milk and 1 cup of water. Cook at a low heat until the yucca is completely cooked. Mix everything in a blender and put aside.

Separately, add lemon, salt and black pepper to the shrimps. Put 3 tbsp olive oil, 1 onion, and 2 tomatoes in a pan, and cook it at a low heat till they are soft. Add the shrimps, and cook for 2 more minutes. Add 2 cups of coconut milk, cook for more couple minutes, add the dende oil and cook for more 1 minute. To finish, add the yucca mixture you have did put aside, and cook everything in a low heat for about 6 to 8 minutes. Serve with white rice.

*Recipe provided by Brazilian chef Maria Pia Peter from Recife, Pernambuco.

** The recipe’s translations were made by her daughter, Amanda Pepper, an actress and model who studies Theatre Arts in Los Angeles, and who is also part of the Soul Brasil contributor’s team.

Facebook Comments

Share This