3 large coconuts
3 cups of boiling water
4 tablespoons of olive oil
2 finely chopped onions
3 seeded tomatoes, chopped
2 well-chopped bell peppers (green and red)
1 kg of cassava, peeled and cut into pieces
300g of shrimp, peeled and cleaned
1/2 cup of dendê oil
1 tablespoon of black pepper
1 cup of dried shrimp, toasted and ground
3 large coconuts
3 cups of boiling water
4 tablespoons of olive oil
2 finely chopped onions
3 seeded tomatoes, chopped
2 well-chopped bell peppers (green and red)
1 kg of cassava, peeled and cut into pieces
300g of shrimp, peeled and cleaned
1/2 cup of dendê oil
1 tablespoon of black pepper
1 cup of dried shrimp, toasted and ground
Milk from two types of coconut: fine and thick
The thick milk is the first to come out when you grate a coconut
To extract the fine milk, it's necessary to pour boiling water over the coconut pulp and squeeze again
Do this with three coconuts and reserve the two types of milk separately
Heat some good-sized pot with oil, add onion, tomatoes, bell peppers, and sauté for 10 minutes, stirring occasionally
Add cassava, fine milk, and let cook until the cassava becomes soft and creamy
Add thick milk, shrimp, and continue cooking, stirring until the cassava is fully mashed
Add dendê oil and let simmer
Season with salt and black pepper
The bobó is ready to be served
It's the perfect accompaniment for a moqueca de camarões
The traditional presentation is in a large serving dish: first the bobó, then the moqueca on top, and finally dried shrimp sprinkled over it
Serve eight portions.
