Bobó de Camarão
A creamy Brazilian dish made with shrimp, manioc puree (cassava), coconut milk, and various seasonings. It is a popular dish in Bahia and throughout Brazil.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Bobó de Camarão is a Brazilian dish that reflects a blend of Indigenous, African, and Portuguese culinary traditions. Manioc (cassava), a staple in Indigenous diets, forms the base, while the use of coconut milk and palm oil (dendê) points to strong African influences. The Portuguese contributed seafood and other techniques, creating a uniquely Brazilian flavor profile.
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Bobó de Camarão is deeply ingrained in Brazilian culture, particularly in the state of Bahia, where African culinary influences are strongest. It is often served during special occasions and celebrations, reflecting its significance as a comfort food and a symbol of Brazilian heritage.
Bahian Cuisine
Bobó de Camarão is a hallmark of Bahian cuisine, which is known for its rich flavors and use of ingredients like dendê oil, coconut milk, and various seafoods. It is a dish that embodies the cultural fusion of the region.
Celebratory Dish
Often served at parties, family gatherings, and religious festivals, Bobó de Camarão is a dish that signifies celebration and togetherness. Its rich and comforting nature makes it a fitting centerpiece for special occasions.
Regional Variations
While the core ingredients remain the same, variations of Bobó de Camarão can be found across Brazil, reflecting regional preferences for spices and other ingredients. Some versions may include different types of seafood or vegetables.
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Bobó de Camarão offers a rich and creamy flavor profile, balancing the sweetness of coconut milk with the savory depth of shrimp and the slightly earthy notes of manioc. The aromatic seasonings create a complex and satisfying taste.
The dominant flavor is the creamy sweetness of coconut milk, which is complemented by the delicate sweetness of shrimp. Manioc puree provides a smooth, slightly starchy base. Palm oil (dendê), if used, adds a distinctive color and a unique, slightly smoky flavor characteristic of Bahian cuisine. Onions, garlic, tomatoes, bell peppers, cilantro, and other herbs contribute layers of savory and aromatic complexity. A touch of chili or hot sauce might be added for a subtle kick.
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Shrimp Quality
Use fresh, high-quality shrimp for the best flavor. Devein the shrimp thoroughly before cooking.
Manioc Consistency
Ensure the manioc puree is smooth and creamy. If using frozen manioc, thaw it completely and blend it well to remove any lumps.
Palm Oil (Dendê)
While optional, palm oil (dendê) adds a distinctive flavor and color. Use it sparingly, as it can be quite strong. If you don't have access to it, you can substitute it with a small amount of annatto oil for color.
Seasoning Balance
Taste and adjust the seasoning throughout the cooking process. The balance of salt, pepper, garlic, onion, and other herbs is crucial for a flavorful Bobó de Camarão.
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