[check the recipe here]
This classic dish from the state of Bahia, in North-east Brazil, is one of the most important ones of the Afro-Brazilian tradition of cooking. It is made with fundamental native ingredients: manioc, coconut milk, dendê (palm oil) and fresh shrimps.
This is my Mom’s favourite - she likes to cook it over Christmas time.
Starter – Couscous paulista
Main – Bobó with rice and coconut farofa
Vegetaria Version – Heart of Palm's Bobó
Dessert – Papaya cream with Cassis
Drink suggestion – Frozen mango, lime, tequila and cilantro leaves
Hosted at Carolin Zeyher
Photos by Júlia Frate Bolliger