Brazilian Shrimp and Cassava Sauce (Bobó de Camarao)

PIn it

Introduction

Bobó de Camarão is a creamy Brazilian shrimp stew built on a foundation of mashed cassava root, coconut milk, and palm oil—textures and flavors that come together into something far more substantial than the sum of its parts. This dish takes about an hour total and works as a special-occasion dinner or a make-ahead meal that reheats beautifully. Serve it over white rice to soak up the rich, slightly sweet sauce.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Servings: 4

Ingredients

• 3 lbs (1.2 kg) medium size shrimp
• 3 lb (1.2 kg) yuca root
• 2 cups onion, chopped
• 3 cloves garlic, chopped
• ½ cup olive oil
• 6 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)
• ¼ cup cilantro, chopped
• 2 cups coconut milk
• ¼ cup palm oil (also known as dendê)
• Salt to taste
• Pepper to taste

Instructions

1. Peel and cut the manioc and put in a pan with cold water and salt.
2. Cook until tender, drain and reserve both the cooked manioc and the liquid.
3. Discard any manioc fiber.
4. Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor.
5. Peel and de-vein the shrimp.
6. Sauté the onion and garlic in the olive oil until wilted.
7. Add ½ of the chopped cilantro and the tomatoes, stirring well.
8. Add the shrimp, and cook it for about 15 minutes.
9. Add the puréed manioc. Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.
10. Add the coconut milk, the remaining cilantro and the palm oil.
11. Check for salt and pepper.
12. Serve over Brazilian white rice.

Variations

Swap shrimp for fish: Use firm white fish fillets (cod, halibut, or snapper) cut into large chunks instead of shrimp. Add the fish in the last 8 minutes of cooking so it doesn’t break apart.

Add spice: Stir in ½ to 1 teaspoon of red pepper flakes or minced fresh hot pepper when you add the cilantro and tomatoes. This sharpens the richness of the coconut milk.

Use fresh tomatoes selectively: If your tomatoes are mealy or flavorless, use half fresh (peeled and seeded) and half canned whole tomatoes for better depth.

Double the cilantro: If you prefer a brighter, more herbaceous finish, increase the total cilantro to ½ cup instead of ¼ cup, adding it all at the end.

Make it vegetarian: Replace the shrimp with 1½ lbs of diced firm tofu or chunks of mushroom (cremini or oyster) for a plant-based version with similar texture and umami.

Tips for Success

Mash the cassava by hand. The fork-mashing step is non-negotiable—a blender or food processor breaks down the starch too aggressively and turns it gluey. Stop when the texture is chunky-smooth, not entirely uniform.

Don’t skip reserving the cassava cooking liquid. This starchy water is your texture control. Use it to thin the sauce if it thickens too much after the puréed cassava goes in, since cassava absorbs liquid as it sits.

Know when the shrimp is done. Shrimp cooks in about 15 minutes depending on size; when it turns opaque and firm, it’s ready. Overcooked shrimp becomes rubbery, so don’t leave it unattended.

Taste before serving. Coconut milk and palm oil can mask seasoning, so add salt and pepper at the very end and adjust. A squeeze of lime juice brightens the dish if it feels heavy.

Prep your ingredients beforehand. Peel and devein the shrimp, chop the onion and garlic, and peel the cilantro before you start cooking. The stovetop work moves quickly once you begin.

Storage and Reheating

FAQ

Can I prepare the cassava ahead of time? Yes. Peel, cut, and cook the cassava up to 1 day ahead, then mash it just before you make the stew. Keep the reserved cooking liquid in a separate container in the fridge.

What if I can’t find yuca root? Yuca and manioc are the same root; look for it in Latin American or Asian markets, often labeled as cassava or manioc root. There is no direct substitute that replicates its starchy, slightly fibrous texture, so sourcing it is worth the effort.

Is palm oil necessary, or can I leave it out? Palm oil adds a signature warm, slightly sweet flavor and rich mouthfeel. If you can’t find it or prefer not to use it, increase the coconut milk by 2 tablespoons for better body, though the flavor profile will shift slightly toward pure coconut.

How do I know if the cassava is cooked through? Pierce a piece with a fork—it should break apart easily with no hard center. Undercooked cassava stays grainy and unpleasant; it typically takes 20–25 minutes depending on how thick you cut the pieces.