Brazilian Shrimp and Cassava Sauce (Bobó de Camarão)
Bobó de camarão is a Brazilian shrimp stew thickened with mashed yuca instead of flour or cream. The root gives the sauce a smooth, velvety body, and coconut milk and dendê palm oil add richness and a deep orange color. The recipe insists on mashing the yuca by hand with a fork, since a blender turns it gluey. Spoon it over white rice and let the sauce soak in.
Instructions
Peel the yuca (manioc) and cut it into pieces. Put it in a pan with cold salted water, cook until tender, then drain, keeping both the yuca and the cooking liquid.
Pick out and throw away any fibrous core from the yuca. While it is still hot, mash it with a fork, adding a little of the reserved liquid to loosen it. Do not use a blender or food processor.
Peel and de-vein the shrimp. Cook the onion and garlic in the olive oil until they turn soft and translucent.
Stir in half of the chopped cilantro and the tomatoes. Add the shrimp and cook them for about 15 minutes.
Add the mashed yuca and check the texture. If it is too thick, stir in more of the reserved yuca liquid until the sauce is smooth and loose.
Stir in the coconut milk, the rest of the cilantro and the palm oil. Taste, and add salt and pepper as needed. Serve over Brazilian white rice.
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