For the bobo
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- 1/2 red bell pepper, skin removed with a vegetable peeler
- 4 ripe red tomatoes, chopped
- 1 cup canned tomato sauce or tomato puree
- 2 cups of manioc puree (see recipe below)
- 1 cup of requeijão (cream cheese can be substituted)
- 1 cup coconut milk
- Salt and pepper to taste
- 1 1/2 peperoncino peppers, sliced thinly
- 1 tablespoon azeite de dendê (dendê oil)
- 1 cup shrimp stock (see recipe below, or use purchased seafood stock)
- 2 pounds shrimp, size large, peeled & deveined, tails removed
- 1/3 cup chopped parsley
- 1/3 cup chopped cilantro
- 1/3 cup thinly sliced chives
For the shrimp stock
- 4 tablespoons unsalted butter
- 1/2 pound shrimp shells
- 1 large carrot, peeled & cut into chunks
- 2 celery stalks, cut into chunks
- 1 leek, cleaned & cut into chunks
- 2 cloves of garlic, smashed
- 1 onion, peeled and quartered
- 4 cloves
- 2 bay leaves
- 12 cups water
For the manioc puree
- 4 cups shrimp stock
- 1 pound manioc root (also called cassava or yucca)
FOR THE BOBO:
Heat the olive oil over medium heat and saute the garlic until fragrant. Add the onion and cook until transparent, stirring frequently, about 6 minutes.
Add the tomatoes and the red bell pepper and cook 8 minutes more.
Add the tomato sauce, the manioc puree, the requeijão, the coconut milk, salt, pepper, peperoncino, dendê oil and the rest of the shrimp stock as needed for a stew-like consistency.
Taste and adjust seasoning.
Cook the shrimp: Heat a large saute pan over medium-high heat and add some olive oil. Add shrimp and cook until lightly browned, about 2 minutes per side. Add the shrimp to the stew, then stir in the chopped herbs, reserving some for garnish.
FOR THE SHRIMP STOCK:
Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Turn off heat and let mixture cool. Strain and discard solids. Refrigerate stock until needed.
FOR THE MANIOC PUREE:
Place stock and manioc in a pot and bring to a boil. Cook about 40 minutes, until manioc is very soft. Break the manioc pieces apart and remove the tough sinew that runs through the center. Puree the manioc and stock until very smooth.