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1
Boil the Cassava
15 Mins
Boiling water, 100°C (212°F)
Put the cassava chunks in a pot, cover with cold water and a pinch of salt, and bring to a boil. Cook for about 15 minutes until the pieces are very soft and starting to fall apart at the edges. Drain, keeping about 120 ml (1/2 cup) of the cooking water.
Cut the cassava small and even so it all turns soft at the same time — undercooked pieces will not blend smooth.
Done when: A fork slides through a chunk with no resistance, and the edges crumble when pressed.
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2
Blend the Cassava Cream
5 Mins
Hot, about 80°C (176°F)
Put the hot cassava in a blender with the coconut milk and the reserved cooking water, a little at a time, and blend until completely smooth and thick, like a soft purée. Work in batches if the blender is small, and add a splash more cooking water only if the blades stall.
Blend while the cassava is still hot — cold cassava turns gluey and will not blend smooth. Scrape down the sides and blend again until no lumps remain.
Done when: The cream is silky and smooth, thick enough to coat a spoon and hold a soft peak.
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3
Cook the Sofrito
5 Mins
Medium heat, about 160°C (320°F)
Heat the olive oil in a large heavy pot over medium heat. Cook the onion and red pepper for 3 minutes until soft, then add the garlic and ginger and cook for 1 more minute until fragrant. Stir in the diced tomato and cook for 1 minute until it starts to soften.
Do not let the garlic brown — browned garlic turns bitter and will flavour the whole cream.
Done when: The onion is soft and translucent, the tomato is just starting to break down, and the pot smells sweet and garlicky.
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4
Simmer the Cream and Add the Shrimp
10 Mins
Gentle simmer, about 95°C (200°F)
Pour the blended cassava cream into the pot and stir well. Simmer gently for 5 minutes, stirring often so the thick cream does not catch on the bottom. Fold in the seasoned shrimp and the malagueta chilli if using, and cook for 4–5 minutes more, just until the shrimp turn pink and opaque. The shrimp must reach 63°C (145°F).
Keep the heat low and stir often — a thick cassava cream scorches easily. Take the pot off the heat as soon as the shrimp turn pink; they keep cooking in the hot cream and turn rubbery if left too long.
Done when: The shrimp are pink and opaque all the way through, and the cream is thick, glossy and bubbling gently.
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5
Finish with Dendê, Lime and Cilantro
5 Mins
Hot, about 80°C (176°F)
Take the pot off the heat. Stir in the dendê oil — the cream will turn a deep golden-orange — then the remaining salt and half the chopped cilantro. Rest, covered, for 5 minutes so the flavours settle, and scatter the rest of the cilantro over the top before serving.
Stir the dendê in off the heat so its colour stays bright and its nutty flavour does not cook away.
Done when: The cream is evenly golden-orange, glossy, and tastes rich, nutty and lightly tangy from the lime.
auto_awesome Finishing Touches & Plating
Serve the bobó hot in deep bowls over steamed white rice, with farofa on the side for crunch. The rice is there to catch the cream — spoon the bobó generously over it, and finish with a little extra cilantro.
Brazil
45m
France
Vietnam