With a striking and surprising flavor, the combination of the texture of shrimp and cassava with the softness of coconut milk and the personality of the selected spices yields a recipe that has no right time, goes well in the heat and cold, accompanied by rice, pirão or salad.
Of African-Brazilian origin, the bobó was prepared with yam, but in Brazil it gained popularity in Bahia and for that reason received typical touches such as the addition of palm oil and the replacement of yam with shrimp and cassava (also known as cassava or yucca). apple tree). But the adaptations did not stop there, the dish made name in other regions of the country and gained other versions.
Although it is easy to prepare, the shrimp boboo requires patience during its stages, as the final flavor results from parts prepared separately but made with the same whim.
Did you want to prepare this delight? Check out ten interpretations of the recipe, choose the one that most pleases your taste and get to work!
1. Traditional Shrimp Bobo: This is the traditional version of the Bahian dish and so it takes palm, wahoo, coriander, parsley and sweet pepper. In addition, there is an advice in the recipe: prepare your bobbin without haste, as it has many steps.
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2. Coriander Shrimp Bobo: This recipe is also quite faithful to the original preparation, but unlike the previous one, it does not take coriander, a flavorful spice that does not always please everyone. If you're not a fan of coriander, try this version!
3. Mini Prawn Bobo: To be served in small portions, this option yields up to 60 mini bobbins. Besides the difference in presentation, this recipe brings ginger, which gives a special touch to the dish. A great choice to serve at cocktails or as a dinner entree.
4. Shrimp Bobo with red pepper: This recipe follows the traditional version of Bahia, but is even more tacky because it carries red pepper. A great choice for lovers of spicy food.
5. Easy Shrimp Bobo: Serving 6 to 8 servings, this version of the recipe promises to be easy to prepare and perfect to serve on a fancy Sunday lunch. To accompany, there is also the step by step of a banana crumbs. You will not fail to try this combination right?
6. Shrimp and Potato Bobo: For those who do not like or do not have cassava at home or still want to innovate in the recipe this is a great alternative. In this idea the potato has the role of substitute cassava and according to the owner of the recipe leaves nothing to be desired. The plate has a less elastic but lighter texture.
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7. Shrimp Bobo with Baroa Potato: Another option to replace cassava is to opt for baroa potato, also known as cassava salsa. In addition to the taste and texture of baroa potatoes, the recipe is easier to prepare because the steps have been simplified. Practicality and taste just right!
8. Palm-Free Shrimp Bobo: Palm oil is not a very easy ingredient to find, but lack of it cannot stop you from preparing your bobbin. In this recipe we used only olive oil, we opted for the potato baroa and to complete the flavor turmeric, cumin and coriander were added.
9. Shrimp bobó in moranga: This recipe, although not containing cassava or one of its substitutes, can be considered a version of bobó because it consists of a shrimp cream and sour cream, served in moranga, forming a combination. amazing and harmonious.
10. Shrimp Bobo with Pumpkin Cream: Another adaptation of the Shrimp Bobo served with pumpkin, the recipe basically takes shrimp, pumpkin, coconut milk and spices to complete the flavor. Worth a try!
Whatever your favorite version of the prawn dumpling, the important thing is to go with the steps, add love and delight!
Bobo de Camarao Prawn Bobo Brazilian African dish (April 2024)
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