Tagged in: bobo de camarao


Bobó de camarão ( Prawn Bobó )

Bobó de camarão is an iconic recipes from Bahia. Today you can eat Bobó de camarão in almost all regions of Brazil. It is a delicious dish made with prawns, manioc and coconut milk.

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)


  1. Wash the prawns, add salt, pepper,garlic, lemon juice. Leave it to marinate for 15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with white rice. In Brazil it is tradition to serve the bobo in a “moranga”, a type of pumpkin.