Bobó de Camarão
A creamy Brazilian dish made with shrimp, cassava, coconut milk, and spices.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Beth Bistro e Restaurante
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Bobó de Camarão reflects Brazil's rich culinary heritage, blending indigenous ingredients like cassava (manioc) with African influences like coconut milk and palm oil (dendê). This fusion is a hallmark of Bahian cuisine, a region heavily influenced by African traditions brought by enslaved people.
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Bobó de Camarão is deeply rooted in Bahian cuisine and Afro-Brazilian culture, often served during special occasions and celebrations. It represents a connection to the region's history and traditions.
Bahian Cuisine
Bobó de Camarão is a signature dish of Bahia, a state known for its vibrant Afro-Brazilian culture and cuisine. Bahian food is characterized by its use of ingredients like dendê oil, coconut milk, and spices, reflecting African culinary influences.
Religious Significance
In some Afro-Brazilian religious traditions, food offerings play a crucial role. Ingredients like cassava and coconut milk, common in Bobó de Camarão, may have symbolic meaning and be used in rituals.
Celebratory Dish
Bobó de Camarão is often prepared for special occasions, such as family gatherings, festivals, and religious celebrations. It's a dish that brings people together and signifies abundance and prosperity.
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Bobó de Camarão is a creamy, savory, and slightly sweet dish with a distinct tropical flavor profile.
The primary flavors come from the sweet earthiness of cassava, the briny sweetness of shrimp, and the richness of coconut milk. Spices like garlic, onion, tomatoes, bell peppers, cilantro, and often dendê oil (palm oil) contribute layers of savory and aromatic notes. Some variations may include lime juice for brightness or malagueta peppers for a touch of heat.
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Cassava Preparation
The cassava must be cooked until very soft for easy pureeing. Overcooking is preferable to undercooking, as lumps in the final dish are undesirable. Thoroughly mash or puree the cassava for a smooth, creamy texture.
Shrimp Quality
Use fresh, high-quality shrimp for the best flavor. Small to medium-sized shrimp are ideal, as they cook quickly and absorb the flavors of the sauce well. Devein the shrimp before cooking.
Dendê Oil (Palm Oil)
Dendê oil adds a distinctive flavor and color to Bobó de Camarão. However, it can be strong, so use it sparingly, especially if you're not accustomed to its taste. If unavailable, substitute with a mild vegetable oil, but the flavor profile will be different.
Consistency
The bobó should have a creamy, thick consistency. If it's too thick, add more coconut milk or broth. If it's too thin, simmer it for a few more minutes to allow it to thicken.
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