Bobó de camarão

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Bobó de camarão served at a restaurant in Rio de Janeiro

Bobó de camarão, sometimes referred to as shrimp bobó in English, is a Brazilian dish of shrimp in a purée of manioc (a.k.a. cassava) meal, coconut milk and other ingredients.[1] Like many similar dishes, it is flavored with palm oil, called dendê in Brazilian Portuguese and is traditionally served with white rice, but may also be treated as a standalone side dish. Shrimp bobó is nearly identical to the West African dish Ipetê,[2] and is one of the many iconic recipes from the Bahia region of Brazil, which is known for its heavy Afro-Brazilian characteristics.[3]

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References[edit]

  1. ^ Danny Palmerlee (1 March 2007). South America on a Shoestring. Lonely Planet. p. 402. ISBN 978-1-74104-443-0. 
  2. ^ Cherie Hamilton (16 August 2005). Brazil: A Culinary Journey. Hippocrene Books. pp. 66–67. ISBN 978-0-7818-1080-7. 
  3. ^ Maria Baez Kijac (10 September 2003). The South American table: the flavor and soul of authentic home cooking from Patagonia to Rio de Janeiro, with 450 recipes. Harvard Common Press. p. 270. ISBN 978-1-55832-249-3.