Preparation

first braised:
boil these ingredients for half an hour or until the manioc softens. mix everything in a blender. put it aside.

knife 1 1/2 cup coconut milk (1/2 coconut and 1/2 water)

cook 2 k of fresh shrimp with the shells (recipe from shrimp to garlic).

drain the liquid that forms in the pan and add it to the cassava. when the shrimp has cooled, peel it with the heads on.

remove the dark part from inside the heads. put the heads in the blender with 1 1/2 cup of water. beat for 30 seconds. strain the broth into the cassava puree and throw out the rest of the heads.

second braised:
boil these ingredients for 1/2 hour. when warm, put in a blender and beat well.



mix in a large pot:
the first sautéed with the mashed manioc.
coconut milk.
the shrimp.
the second braised.

heat over very low heat and do not boil. serve the shrimp bobo with white rice.

Ingredients

  • to make the first saute, mix in a pan:
  • 1 chopped onion
  • 4 cassava trees, about 1 1/2 k (in bahia, aipim)
  • water covering the manioc tree
  • 1/2 chopped pepper
  • 1/2 cup vegetable oil
  • 4 chopped tomatoes
  • 1/2 teaspoon salt
  • 1 tablespoon of tomato paste
  • boil these ingredients for half an hour or until the manioc softens. mix everything in a blender. put it aside.
  • knife 1 1/2 cup coconut milk (1/2 coconut and 1/2 water)
  • cook the second sauté with the following ingredients:
  • 4 cups of water
  • 4 chopped tomatoes
  • 1 clove of minced garlic
  • 8 fresh coriander twigs
  • 1 medium onion, broken
  • 1/2 cup olive oil
  • 1/2 chopped pepper
  • 1/2 teaspoon pepper
  • 3 chopped spring onions
  • 2 tablespoons palm oil