Bobó de camarão, sometimes referred to as shrimp bobó in English, is a Brazilian dish of shrimp in a purée of manioc (or cassava) meal, coconut milk and other ingredients. 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. On the state of Espirito Santo due to Italian influences olive oil is used instead of palm oil. Shrimp bobó is nearly identical to the West African dish Ipetê, and is one of the many iconic recipes from the Bahia region of Brazil, which is known for its heavy Afro-Brazilian characteristics.
^Danny Palmerlee (1 March 2007). South America on a Shoestring. Lonely Planet. p. 402. ISBN978-1-74104-443-0.|access-date= requires |url= (help)
^Cherie Hamilton (16 August 2005). Brazil: A Culinary Journey. Hippocrene Books. pp. 66–67. ISBN978-0-7818-1080-7.|access-date= requires |url= (help)
^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. ISBN978-1-55832-249-3.|access-date= requires |url= (help)