Bobó de Camarão

🔥 Prep

• Peel, devein, and rinse the 500 g shrimp; pat dry and set aside.
• Peel the 500 g cassava, then cut it into 2‑cm cubes.
• Dice the 1 bell pepper into small pieces.
• Peel and finely chop the 1 onion.
• Measure 200 ml coconut milk and 2 tbsp dendê oil; have them ready.

🔥 Cook

• 1. Heat the 2 tbsp dendê oil in a large pot over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 3 minutes until translucent.
• 3. Stir in the diced bell pepper and cook for 2 minutes until slightly softened.
• 4. Add the cubed cassava and stir to coat; cook for 4 minutes on medium heat.
• 5. Pour in the 200 ml coconut milk, increase to medium‑high heat, and bring to a gentle boil.
• 6. Reduce to low and simmer, covered, for 15 minutes or until the cassava is tender, stirring occasionally.
• 7. Add the 500 g shrimp to the pot, spreading them evenly.
• 8. Cook the shrimp for 5 minutes on low‑medium heat, stirring gently, until they turn pink and are cooked through.
• 9. Taste and adjust seasoning with salt if needed; let the stew rest 2 minutes to thicken slightly.
• 10. Remove from heat and serve immediately.

🔥 Serve

• Ladle the bobó de camarão into shallow bowls, garnishing with a drizzle of extra dendê oil if desired.
• Accompany with white rice or farofa (toasted cassava flour) for a traditional Brazilian meal.
• Offer lime wedges on the side for a bright, acidic finish.