RECIPE - Bobó de Camarao -

by Glauçia Patricio


- Manioc roots
- Coconut milk
- Dendé oil
- Tomato sauce
- King prawns
- Garlic
- Onion


1. Boil the manioc roots with garlic and salt. Once they are soft, blend.

2. Cook the puree with a splash of coconut milk, dendé oil and the tomato sauce. 10 - 15 min

3. Sauté the king prawns with chopped garlic and onion in another pan, and season with salt and pepper.

4. Put the prawns with the puree and cook together for about 5 to 10 min.