Bobó de Camarão
Juicy prawns in a velvety cassava and coconut cream, with palm oil colour and a squeeze of lime.
- Time50 min
- LevelMedium
- Costabout £2.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the cassava in the water for 25 minutes until very soft. Blend with its cooking water to a smooth purée.
25 min - 2
Marinate the prawns with half the garlic, the lime juice and a pinch of salt.
- 3
Heat the oil in a large pan and fry the onion and pepper for 6 minutes. Add the remaining garlic and paprika and cook for 1 minute.
7 min - 4
Pour in the cassava purée and the coconut milk and simmer gently for 8 minutes, stirring, until thick and glossy.
8 min - 5
Add the prawns and cook for 4 minutes until pink and curled.
4 min - 6
Stir in the coriander and serve in bowls with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.