Bobo De Camarao - Shrimp & Cassava Bahian Style -Brazil
Yield: 4
Bobo de Camarao is a classic dish from the northeastern Brazilian state
of Bahia.

1 lb sweet cassava*; peeled and quartered
2 tb pure olive oil
1 lg onion; minced
3 lg ripe tomatoes; peeled, seeded, and coarsely chopped
2 lb jumbo shrimp; peeled and deveined
2 tb minced fresh cilantro
salt and freshly ground black pepper, to taste
1/2 c thin coconut milk
2 tb dende oil (palm tree oil)

Cassava is easily found in Latin American and West Indian markets. It should be purchased when the skin is a shiny dark brown and the flesh is white and hard to the touch. Cook the cassava in water to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender. When done, puree the cassava in a blender or food processor, adding as much as 3/4 cup of water to get a smooth paste. Set aside. Meanwhile, heat the oil in a large, heavy saucepan over medium heat. Add the onion and cook, stirring, until golden brown. Add the tomatoes and cook another 5 minutes. Add the shrimp, coriander, and
seasonings, reduce the heat to low, cover, and cook 5 minutes, or until the shrimp are cooked through. Finally, stir in the pureed cassava, coconut milk, and dende, stirring well to thoroughly mix. Bring the mix back to a boil, remove from the heat, and serve hot with white rice.