DUBAI: This traditional Bobó de Camarão (Shrimp Bobo) recipe comes from chef Daniel Magalhães, the head chef at Dubai's Fogueira situated at Delta Hotels.
The chowder-like shrimp dish is fairly simple to make at home and is delicious served over a bed of white rice. It can also be eaten as a standalone meal.
Ingredients:
1kg fresh shrimp
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3 cloves of garlic, chopped and kneaded​
Juice of 1 lemon​
Black pepper​
1kg of cassava
3 onions, 1 sliced and 2 grated
1 bay leaf​
6 tablespoons of olive oil​
2 glasses of coconut milk​
1 bunch of chopped parsley
2 cans of ready-made tomato sauce
1 tablespoon of red bell pepper
1 tablespoon of yellow bell pepper
2 green chilies, finely chopped​
2 tablespoons of palm oil
Directions:
1. Wash the shrimp and season with salt, garlic, pepper and lemon, let marinate. ​
2. Take a pan of water and cook the cassava into small pieces, with bay leaf and onion in slices. ​
3. When soft, add a glass of coconut milk. ​
4. Allow to cool a little and beat in the blender.​
5. Heat the olive oil, add the grated onion and let it brown. ​
6. Add the shrimp and fry. ​
7. Add the cans of tomato sauce, the parsley, the chili and bell pepper and cook for a few minutes. ​
8. In the same pan, add the cassava beaten in the blender, another glass of coconut milk and palm oil.​
