A Brazilian dish interpreted by Chef Kumalè
Bobó de camarão is dish of fresh shrimp in a puree of dried shrimp, manioc (cassava/yucca) meal, coconut milk and nuts
300 g prawns
300 grams of peeled cassava
2 ripe tomatoes, peeled and sculettati
4 tablespoons chopped onion
2-3 cloves of garlic
2 tablespoons palm oil (dendé)
2 tablespoons of oil seeds
4 tablespoons coconut milk
2 teaspoons salt
a few drops of lime
A pinch of pepper
400 ml of water
Blanch the prawns for a minute in lightly salted boiling water, until it changes color after they are peeled, but leaving the head.
Take them out of the water and let cool. In the same water, boil the peeled cassava. Eliminate the filaments inside the root and keep them apart.
Prepare then fry the garlic and chopped onion, add tomatoes and chili scubettati. Then add the grated cassava and mix thoroughly, add the coconut milk and supplemented with the prawns, sprinkle with lime juice and a little salt, let it go for two minutes and serve.