Posts Tagged ‘bobo de camarao’
Sometimes when I cannot find manioc I use potato, and I add a little bit of Tabasco, instead of dendê oil.
- 1 kilo of fresh prawns
- 3 garlic gloves, minced
- 1 lemon, juiced
- salt and pepper (to taste)
- 1 kilo of manioc (if you cannot find it use potato)
- 1 onion, chopped
- 1 onion, sliced
- 6 tbsp olive oil
- 2 tins of coconut milk
- 2 tins of tomato passata
- 2 green peppers, chopped
- 2 tbsp of dendê oil ( I, sometimes, use a little Tabasco instead)
- Wash the prawns, add salt, pepper,garlic, lemon juice. Leave it to marinate for 15 minutes.
- Fill a large pot with water, add the manioc (or potato), with the sliced onions. When it is soft, add one tin of coconut milk and mix it in a mixer until creamy.
- Using a frying pain, heat the olive oil, add the chopped onion and leave until golden. Then add the prawns and fry. Add 2 tins of tomato passata, green pepper and leave to cook for a few minutes.
- Mix the prawns mixture to the creamy manioc. Add now 1 tin of coconut milk, and the dendê oil (or Tabasco) mix it until boiling point.
- Serve with white rice. In Brazil it is tradition to serve the bobo in a “moranga”, a type of pumpkin.