Bobó de Camarão
A creamy shrimp stew made with cassava puree, coconut milk, and dendê oil.
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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Sexto Sentido
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Bobó de Camarão reflects the complex culinary history of Brazil, a blend of Indigenous, African, and Portuguese influences. Cassava, a staple crop of Indigenous peoples, forms the base. African culinary traditions contributed ingredients like dendê oil and coconut milk. The Portuguese, as colonizers, further shaped the dish.
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Bobó de Camarão is deeply rooted in Brazilian culture, particularly in Bahia, where African culinary traditions are strongly preserved. It is more than just food; it represents heritage, celebration, and communal dining.
Bahian Cuisine
Bobó de Camarão is a signature dish of Bahian cuisine, known for its vibrant flavors and Afro-Brazilian influences. It's commonly found in restaurants specializing in Bahian food.
Celebratory Dish
It is often served during special occasions, festivals, and family gatherings, symbolizing abundance and prosperity.
Regional Variations
While the basic recipe remains consistent, regional variations exist, with different areas adding their own touches, such as specific peppers or herbs, reflecting local tastes and availability of ingredients.
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Bobó de Camarão is a rich and creamy stew characterized by its savory shrimp flavor, complemented by the slightly sweet and earthy taste of cassava, the tropical tang of coconut milk, and the distinct, fruity aroma of dendê oil.
The dominant flavor is that of succulent shrimp, often enhanced by aromatics like garlic, onions, and bell peppers. The cassava puree provides a smooth and slightly sweet background, while coconut milk adds richness and creaminess. Dendê oil, extracted from the fruit of the African oil palm, imparts a distinctive orange color, a unique flavor, and a subtle smoky aroma. Lime juice or other acidic ingredients are often added to brighten the overall taste profile and balance the richness.
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Fresh Ingredients
Use fresh, high-quality shrimp and cassava for the best flavor. Frozen cassava can be used if fresh is unavailable, but the texture may be slightly different.
Dendê Oil Quantity
Be mindful of the amount of dendê oil used. It has a strong flavor, so start with a smaller amount and adjust to taste.
Cassava Consistency
Ensure the cassava puree is smooth and free of lumps. Blend thoroughly for a creamy texture.
Shrimp Doneness
Avoid overcooking the shrimp, as they can become tough. Cook them just until they turn pink and opaque.
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