Bobó de Camarão
Shrimp bobó, a creamy shrimp stew made with manioc puree and coconut milk, a classic Brazilian dish.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Madame Bardot Restaurante
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Bobó de Camarão's origins lie in the fusion of indigenous, African, and Portuguese culinary traditions in Brazil. The use of manioc (cassava) is a direct influence from indigenous populations, while coconut milk and palm oil (dendê) are African contributions. The Portuguese brought seafood cooking techniques and other ingredients like tomatoes and onions, resulting in a uniquely Brazilian dish.
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Bobó de Camarão is deeply embedded in Brazilian culture, particularly in Bahia, where African influences are strongest. It's a dish often served during special occasions and celebrations.
Bahian Cuisine
Bobó de Camarão is a staple of Bahian cuisine, which is renowned for its African influences and flavorful dishes. It represents the region's rich cultural heritage and culinary artistry.
Celebratory Dish
It's often prepared for special events, such as family gatherings, festivals, and religious celebrations, showcasing its importance in Brazilian social life.
Symbol of Afro-Brazilian Heritage
The use of ingredients like dendê oil and coconut milk connects the dish to Brazil's African heritage, reflecting the historical and cultural contributions of the African diaspora.
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Bobó de Camarão offers a rich and creamy flavor profile, balancing the sweetness of coconut milk with the savory taste of shrimp and the earthy notes of manioc. Aromatics and spices create depth.
The primary flavors are creamy coconut, sweet shrimp, and earthy manioc, complemented by the aromatic sofrito of onions, garlic, and tomatoes. The inclusion of dendê oil (palm oil) adds a distinctive, slightly smoky and fruity flavor and a characteristic orange hue. Lime juice provides a bright acidity that cuts through the richness, and peppers contribute a touch of heat.
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Use Fresh Ingredients
Opt for fresh shrimp, manioc, coconut milk, and other ingredients for the best flavor. Frozen shrimp can be used, but ensure it's properly thawed and patted dry.
Control the Consistency
The consistency of the bobó can be adjusted by adding more or less broth or coconut milk. Aim for a creamy, stew-like texture. Don't overcook the manioc, as it can become gluey.
Seasoning is Key
Taste and adjust the seasoning throughout the cooking process. Salt, pepper, lime juice, and other spices play a crucial role in balancing the flavors.
Dendê Oil Usage
Be mindful when using dendê oil as a little goes a long way. Too much can overpower the other flavors. If you can't find dendê oil, a small amount of annatto oil or a blend of olive oil and paprika can be used as a substitute (although the flavor profile will differ).
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