2 kg of shrimp with shells
1 kg of cassava, without shells, cut into pieces
4 tablespoons of olive oil
2 medium onions, chopped
500 g of ripe tomato, peel and seeds removed, diced
Salt to taste
1 tablespoon of black pepper
2 tablespoons of chopped cilantro
2 tablespoons of grated ginger
1 cup of coconut milk (240 ml)
1/4 cup of dendê oil
Pimenta-malagueta or dedo-de-moça to taste
2 kg of shrimp with shells
1 kg of cassava, without shells, cut into pieces
4 tablespoons of olive oil
2 medium onions, chopped
500 g of ripe tomato, peel and seeds removed, diced
Salt to taste
1 tablespoon of black pepper
2 tablespoons of chopped cilantro
2 tablespoons of grated ginger
1 cup of coconut milk (240 ml)
1/4 cup of dendê oil
Pimenta-malagueta or dedo-de-moça to taste
Remove the shells from the shrimp
In a large pot, boil the shells with 6 cups of water (1.5 liters) for five minutes
Drain and reserve the broth
Cook the cassava in that broth until it's very soft
Reserve 2 1/2 cups of the broth
In a blender, blend some of the broth with a few pieces of cassava, adding more broth as needed
Repeat the process, always starting with the broth, until all the cassava is used up
Reserve the cream obtained
In a large pot with olive oil, sauté the onion until it starts to brown
Add the tomato and cook well
Add the shrimp and season with salt, black pepper, cilantro, and ginger
Reduce heat, cover, and let simmer for three minutes
Add the cassava cream, coconut milk, and dendê oil
Check the seasoning, add more if needed, and cook, stirring constantly, until it starts to boil
Serve the bobó with white rice, decorated with cilantro leaves
