https://www.youtube.com/watch?v=Bz4sc6U4kuI
The rating of this meal is now:
Bobó de Camarão at the hostel Lagarto na Banana
Votes: 1
Have you cooked this meal? Please rate it so that other people know what you think of it! Also leave a comment below so I can know if you liked it or not. Thanks!

The story

This episode was recorded in Pipa, located in northeastern Brazil. A cozy little town, with a small main street that you walk back and forth all day. There are a lot of nice beaches in and around Pipa, and one of them is known for its dolphin guests. And I got to see them! I stood on the paddle board when a bunch of dolphins came flipping and jumping. Of course, I fell off the paddle board, it was not easy to keep my balance at the same time. Haha.

During my 10 days in Pipa I stayed at a very nice hostel, Lagarto na Banana. Every day they cook a very good vegetarian food that you can enjoy at a low price (15 reais). So I decided to ask one of the chefs, Rafael, if he wanted to cook for me. Of course he did, and below you have the recipe.

 

About the food

Mandioca is a root that you eat very much here as it is native to Brazil, and it is the base of the sauce that we made today. Mandioca is rich in starch and is somewhat sweet in taste. It is thanks to the amount of starch in mandioca that we can make such a thick and creamy sauce from it. Mandioca is also called cassava or macaxeira.

The dish is called Bobó de Camarão, which means shrimp in a sauce, or something like that. I tried to figure out what it means but I’m not entirely sure about the answer I received. You make a sauce from mandioca that you flavor with a stock made from shrimp and vegetables. It results in a rich and very tasty sauce, which is served with rice, fried shrimp, crispy coconut flakes and some roasted cashew nuts.

This dish is delicious, and I really appreciated it.

 

Next link in the chain

I will visit a restaurant for the first time! It is also located here in Pipa. The restaurant is called O Tal do Escondidinho and the chef who will cook for me is called Beto!

The recipe (Bobó de Camarão)

Ingredients

6 persons

Mandioca:
1 red onion
2 cloves of garlic
3 pimentas de cheiro
2 carrots
1 red bell pepper
2 bay leaves
The shell of 650 g shrimp
2 tbsp white wine
1 kg mandioca

The bobó sauce:
2 cloves of garlic
1 red onion
1 red bell pepper

1 tbsp dendé oil
250 g raw shrimp

6 pimentas de cheiro
2 tbsp turmeric
200 g coconut milk

The rice:
2 cloves of garlic
2 cups of white rice
1 tbsp olive oil
2 bay leaves
Salt

The shrimp used for topping:
400 g raw shrimp
1-2 tbsp olive oil
1 tsp dendé oil

The coconut flakes:
1 cup coconut flakes
2 pinches of cumin

Other:
0,5 cup cashew nuts
Coriander
2 lemons

How to

 

Bobó de Camarão

How to

Mandioca:
Cut all vegetables and put in a saucepan together with the shrimp shells and the bay leaves. Fry in oil until the vegetables get a little color. Add the wine and stir. Add water so that it covers the vegetables and then add an equal amount of water to the saucepan (we want it to be twice as much water as vegetables). Cover with a lid and let it boil for about 60 minutes. Strain the vegetables and pour all the liquid back into the pan. Add the peeled and coarsely chopped mandioca and allow to boil for about 40 minutes or until it is soft and fall apart.

The bobó sauce:
Mince all vegetables. Heat a pan and fry the garlic in oil until it smells good. Add the red onion and fry for a few more minutes. Finally, add the red bell pepper and fry for a couple more minutes.

Fry the raw shrimps in a frying pan with the dendé oil. They are ready when they change color from gray to pink / golden brown and when they shrink to a small circular shape. Remove from heat.

Remove the mandioca from the cooking water and place in a mixer. Save the water that the mandioca has boiled in. If the sauce is too thick, we will dilute it with that water (throw what is left over in the freezer and use as stock for other cooking, for instance if you make a risotto).

Add the onion and pepper mixture, pimentas de cheiros, turmeric, shrimps, 0,5 cup of the water from the mandioca and half of the coconut milk in the mixer. Mix until you get a smooth, thick sauce. If the sauce needs to be thinned, add more coconut milk as well as the water that the mandioca was cooked in. Salt to taste.

Tip!
It is important that you mix the bobó sauce when the mandioca is still hot, otherwise it will be much harder to mix the mandioca because there is so much starch in it.

The rice:
Fry the garlic in a little oil until you can smell it. Add the rice and stir so that the oil covers all the rice grains. Add water, the bay leaves and salt and boil the rice.

The shrimp used for topping:
Fry the shrimp in olive oil and dendé oil until they are pink / golden brown and circular in shape. Remove the shrimp from the oil but do not dispose of the oil as it will be used to cook the coconut flakes.

The coconut flakes:
Fry the coconut flakes in the leftover oil from the shrimp. Add some salt, and more oil if necessary. Cook until they have a little color. Finish by adding cumin.

Other:
Crush the nuts coarsely and roast them in a dry frying pan until they have a little color.

Serve the food and top with cashew nuts, coriander, lemon and the roasted coconut flakes.

Svenskt recept / swedish recipe (gryta med mandioka och räkor)

Ingredienser

6 personer

Mandioka:
1 rödlök
2 vitlöksklyftor
3 pimentas de cheiro
2 morötter
1 röd paprika
2 lagerblad
Skalet av 650 g räkor
2 msk vitt vin
1 kg mandioka

Grytbasen:
2 vitlöksklyftor
1 rödlök
1 röd paprika

1 msk dendéolja
250 g råa räkor

6 pimenta de cheiro
2 msk gurkmeja
2 dl kokosmjölk

Riset:
2 vitlöksklyftor
5 dl ris / 2 cups of white rice
1 msk olivolja
2 lagerblad
Salt

Räkorna för topping:
400 g råa räkor
2 msk olivolja
1 tsk dendéolja

Kokosflingorna:
2 dl kokosflingor
2 krm kummin

Övrigt:
1 dl cashewnötter
Koriander
2 citroner

 

Så här gör du

 

Gryta gjord på mandioka och räkor

Såhär gör du

Mandiokan:
Grovhacka alla grönsaker och lägg tillsammans med räkskalen och lagerbladen i en kastrull. Stek i olja tills grönsakerna har fått lite färg. Tillsätt vinet och rör om. Tillsätt vatten så att det täcker grönsakerna och addera sedan en lika stor mängd vatten till i kastrullen (vi vill att det ska vara dubbelt så mycket vatten som grönsaker). Sätt på locket och låt koka ned i ca 60 minuter. Sila bort grönsakerna och häll tillbaka all vätska i kastrullen igen. Tillsätt den skalade och grovt hackade mandiokan och låt koka i ca 40 minuter eller tills mandiokan är mjuk och faller isär.

Grytbasen:
Finhacka alla grönsaker. Hetta upp en panna och stek vitlöken i olja tills den börjar lukta gott. Tillsätt rödlöken och stek i ytterligare några minuter. Tillstätt slutligen den röda paprikan och stek i ytterligare några minuter.

Stek de råa räkorna i en stekpanna tillsammans med dendë oljan. De är klara när de skiftar färg från grå till rosa/gyllenbruna och när de krymper ihop till en liten cirkel. Ta bort från värmen.

Tips!
Det är viktigt att du mixar grytbasen när mandiokan fortfarande är varm, annars blir det mycket svårare att mixa mandiokan eftersom det är så mycket stärkelse i.

Ta upp mandiokan ur kokvattnet och lägg i en mixer. Spara vattnet som mandiokan har kokat i. Om såsen är för tjock så kommer vi tunna ut den med det vattnet (släng in det som blir över i frysen och använd som fond till annan matlagning, tex om du gör en risotto).

Tillsätt lök- och paprikablandningen, pimenta de cheiros, gurkmeja, räkorna, 1 dl av kokvattnet från mandiokan och hälften av kokosmjölken i mixern. Mixa tills du får en slät tjock sås. Om såsen behöver tunnas ut, addera mer kokosmjölk samt vattnet som mandiokan kokade i. Salta efter smak.

Riset:
Stek vitlöken i lite olja tills du känner lukten av den. Tillsätt riset och rör om så att oljan täcker alla riskorn. Häll i vatten, lagerblad och salta. Koka riset som vanligt.

Räkorna för topping:
Stek räkorna i olivolja och dendéolja tills de är rosa/gyllenbruna och formade som cirklar. Ta upp räkorna ur oljan men släng inte oljan, då kokosflingorna skall stekas i den.

Kokosflingorna:
Stek kokosflingorna i oljan som blev kvar från räkorna. Addera lite salt samt eventuellt mer olja om det behövs. Stek tills de fått lite färg. Avsluta med att lägga i kummin.

Övrigt:
Krossa nötterna grovt och rosta dem i en torr stekpanna tills de fått lite färg.

Servera maten och toppa med cashewnötter, koriander, citron och de rostade kokosflingorna.

 

 

Do you have any questions about this recipe? 

Don’t be shy, just ask me and I will answer as soon as possible. Maybe you have cooked it and want to share your thoughts about it? Go ahead, I’d love to get in contact with you 🙂

Comments

comments

Do you also want to be able to cook amazing food?

Sign up on our email list and we will email you every time we post a new recipe on the blog.

It's free and you can unsubscribe whenever you want, either by clicking unsubscribe in the emails or by contacting info@linkedmeals.com directly. By subscribing you accept linked meals privacy policys.

Please check your inbox to confirm your subscription. Didn't get it? Look in your junkmail or try again.

Pin It on Pinterest

Shares
Share This