Recipe serves 6


For the shrimp stock:
  • 300g shrimp shells
  •  1/2 onion, roughly chopped onion
  •  1 garlic clove, crushed
  •  2 bay leaves
  •  2 teaspoons smashed cilantro seeds
  •  2 Tps dendê oil
  •  1 liter water

For the Bobó:
  • 700g shrimps, peeled & deveined, tails removed
  •  2 1/2 cup shrimp stock
  •  500g manioc puree
  •  3 garlic cloves, chopped
  •  1 onion, chopped
  •  1 red bell pepper
  •  1 ripe red tomato, chopped
  •  3/4 cup coconut milk
  •  1 fresh chilli
  •  1 tablespoon dendê oil
  •  1 tablespoon olive oil
  •  1/2 cup chopped cilantro
  •  1 squeezed lime
  •  Salt and freshly ground black pepper


For the Shrimp Stock: Heat the dendê oil in a pot over medium heat. Place first the shrimp shells and after all other ingredients and bring to a boil. Reduce heat and simmer for 40 minutes. Turn off heat and let mixture cool. Strain and discard solids.
For the Bobó:           
Heat the olive oil over medium heat and cook the onion until it’s transparent. Add the bell pepper and the tomato. Mix these ingredients with a mixer and 1 cup of the shrimp stock.
Add the manioc puree. The mixture should be even and smooth.
Put the shrimps in a bowl with the squeezed lime, salt and pepper. Heat the dendê oil in a pot with medium heat and add the shrimps. Cook them in batches, for 3 min. They shouldn’t be overcooked. Transfer shrimps to a bowl and keep the lime liquid.
Heat oil in the same pan. Place garlic and fresh chili. Add the lime liquid and the mixture of manioc puree and shrimps stock. Add the coconut milk and cook everything for 5 min.
Add the shrimps to the stew, then stir in the chopped cilantro, reserving some for garnish.

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