Bobó de Camarão is one of Bahia’s most beloved dishes, combining shrimp, cassava (yucca), coconut milk, and dendê oil into a rich and creamy seafood stew. Deeply rooted in Afro-Brazilian culinary traditions, this recipe showcases the cultural influences that helped shape Brazilian cuisine and remains a favorite among Brazilians worldwide.
By chef Maria Pia Peter
Bobó de Camarão is one of Bahia’s most iconic and celebrated seafood dishes
The Brazilian Shrimp Stew, known as Bobó de Camarão, is a classic seafood dish from the state of Bahia and one of the cornerstones of the Afro-Bahian culinary tradition. Rich, creamy, and deeply flavorful, it combines some of the most essential ingredients found in a Bahian kitchen: cassava (yucca), coconut milk, and dendê (palm) oil.
A bobó is essentially a cassava cream or purée, which can be served on its own or enhanced with shrimp, fish, or other proteins. The dish is among the many examples of the profound African influence on Brazilian culture and gastronomy, reflecting centuries of culinary heritage that continue to shape Brazilian cuisine today.
Whether you’re looking to reconnect with the flavors of home or introduce friends and family to an authentic Brazilian recipe, Bobó de Camarão offers a delicious journey into one of Brazil’s most celebrated regional cuisines.
Ingredients
For this traditional recipe, you will need 3 pounds of peeled and cleaned shrimp, 2 pounds of yucca (cassava) cut into small pieces, 3 chopped onions, 1 chopped green pepper, one-third of a bunch of cilantro, one-third of a bunch of green onions, 5 tomatoes diced into small pieces, 2 cloves of chopped garlic, 6 tablespoons of olive oil, 1 tablespoon of dendê (palm) oil, 4 cups of coconut milk, juice from 2 lemons, 1 cup of water, salt, and black pepper to taste.
Preparing the Cassava Base
Place the chopped garlic and olive oil in a large pan and sauté for a couple of minutes. Add the cilantro, green onions, onions, tomatoes, and green pepper. Cook over low heat for approximately 3 to 4 minutes, or until the vegetables become soft.
Add the yucca and continue cooking for another 5 to 6 minutes. Pour in 2 cups of coconut milk and 1 cup of water, then cook over low heat until the yucca becomes completely tender.
Transfer the mixture to a blender and blend until smooth and creamy. Set aside.
Preparing the Shrimp
In a separate bowl, season the shrimp with lemon juice, salt, and black pepper.
The recipe combines shrimp, cassava, coconut milk, and dendê oil into a rich and creamy stew
In another pan, heat 3 tablespoons of olive oil and cook 1 onion and 2 tomatoes over low heat until softened. Add the shrimp and cook for approximately 2 minutes.
Pour in the remaining 2 cups of coconut milk and cook for another couple of minutes. Add the dendê oil and continue cooking for 1 additional minute.
Bringing Everything Together
Add the reserved cassava mixture to the shrimp mixture and stir well. Cook everything together over low heat for approximately 6 to 8 minutes, allowing the flavors to blend and the stew to develop its signature creamy texture.
Serve hot with white rice for a complete and authentic Bahian dining experience.
The Afro-Brazilian Roots of Bobó de Camarão
One of the reasons Bobó de Camarão remains so iconic is its connection to Bahia’s rich cultural history. The dish reflects the fusion of Indigenous Brazilian ingredients, such as cassava, with culinary traditions brought by Africans during the colonial period.
Ingredients like coconut milk and dendê oil are hallmarks of Afro-Bahian cooking and contribute to the distinctive flavors that make Bahian cuisine unique within Brazil.
Today, Bobó de Camarão continues to be enjoyed throughout Brazil and has become a favorite among Brazilian communities living abroad, especially in the United States, where many seek traditional recipes that help preserve their cultural heritage.
* Brazilian chef Maria Pia Peter graduated in 1987 as an Economic major at UFPE (Pernambuco State University) and lived in Sao Paulo for 10 years, where she had the opportunity to study Fine Arts at the Panamericana Art & Design School, then was engaged in a course for International Chefs at the SENAC University Center. She lives in Recife, Pernambuco state. Her daughter, Amanda Peter, is an actress that lives in Los Angeles and help us with translations.
FAQ – Frequently Asked Questions
Bobó de Camarão remains a favorite comfort food for Brazilians both in Brazil and abroad
1. What is Bobó de Camarão?
Bobó de Camarão is a traditional Brazilian seafood stew from Bahia made with shrimp, cassava (yucca), coconut milk, and dendê oil.
2. Can I substitute cassava (yucca)?
Cassava is one of the key ingredients and provides the dish’s characteristic texture. While substitutions are possible, the traditional recipe uses cassava.
3. What does dendê oil taste like?
Dendê oil has a rich, earthy, slightly nutty flavor that gives Bahian dishes their distinctive taste and color.
4. Is Bobó de Camarão spicy?
The traditional version is generally not spicy, although some cooks add hot peppers according to personal preference.
5. What should I serve with Bobó de Camarão?
White rice is the most common accompaniment. Some people also serve it with farofa or a simple green salad.
