Bobó de Camarão

Ingredients

Yuca (cassava)

1 pound, peeled and cut into chunks

Shrimp

1 pound, peeled and deveined

Coconut milk

1 can (13.5 oz)

Dendê oil (palm oil)

2 tablespoons

Onion

1, finely chopped

Garlic

3 cloves, minced

Red bell pepper

1, diced

Tomato

1, diced

Cilantro

1/4 cup, chopped

Lime juice

2 tablespoons

Salt

to taste

Black pepper

to taste

Malagueta pepper

1, chopped (optional for heat)

Instructions

1. In a large pot, bring salted water to a boil. Add the yuca and cook until tender, about 20-25 minutes. Drain and set aside.
2. In a large pan, heat the dendê oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
3. Add the shrimp to the pan and cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp from the pan and set aside.
4. In the same pan, add the diced tomato and cook until it starts to break down and release its juices, about 3-4 minutes.
5. Mash the cooked yuca with a fork or potato masher, then add it to the pan with the tomatoes. Stir well to combine.
6. Pour in the coconut milk and mix until fully incorporated. Let it simmer for about 5 minutes to thicken slightly.
7. Return the cooked shrimp to the pan and stir to combine. Cook for an additional 5 minutes to heat through.
8. Season the dish with salt, black pepper, lime juice, and chopped cilantro. If you like it spicy, add the chopped malagueta pepper.
9. Serve hot, ideally with a side of fluffy white rice.