Culture Kitchen: Brazil

Recipe of the Month: Brazilian Shrimp Stew (Bobó de Camarão)

Ingredients

• 1 large onion, diced
• 2 teaspoons of palm oil (if you 
can’t find it, you can use coconut oil)
• 1 tablespoon of minced garlic
• 1 lb yuca root, peeled
• 1 lb large shrimp, peeled and deveined
• 4 tbsp of tomato paste
• 1/4 cup red bell pepper, diced
• 1 hot pepper (serrano)
• 1 tablespoon grated ginger
• 1 can of coconut milk
• 1 lime, juiced
• 1/4 cup green onion, sliced
• 1/4 cup cilantro, roughly chopped
• 2 cups of shrimp, fish, or chicken broth
• Salt and pepper to taste
• White rice to serve with: Jasmine is the chef’s favorite!

Chef’s Notes

• Bobó de Camarão is an iconic Brazilian Shrimp Stew recipe that features shrimp, palm oil, tomato, peppers, coconut milk, and yuca root
• This colorful dish has a delicate flavor and texture, thanks to the combination of yuca and coconut milk. It’s an easy, yet impressive 
one-pot recipe meant for serving over rice
• Shrimp bobó is nearly identical to the West African dish Ipetê, and it is one of the many iconic recipes from the Bahia region of Brazil, which is known for its heavy Afro-Brazilian influences
• Instead of shrimp, ​​this recipe can be made with chicken, tofu, or vegetables. The non-vegetarian broths listed can also be substituted with vegetable stock.

Kitchen Tools Needed

• Blender, food processor, or a hand blender
• A large pot and a pot to make the rice
• Cutting board and knife
• Wooden Spoon