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Bobó de camarão
Toss the prawns with the lime juice, half the garlic and 1 tsp salt and keep them in the fridge while you cook the manioc.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Bobó de camarão take?
1 hr 15 min all in — 30 min prep, 45 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Blender, Dutch oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp (1 tsp for the prawns, the rest for the sauce).
What can I use instead?
Dendê → Annatto-infused oil, as a last resort. It gives the colour but not the flavour. Look for dendê in Brazilian or West African shops first.
What should I watch for?
Manioc cream spits as it thickens. Keep the heat low and stir from the bottom.
Any tips from this recipe?
Frozen peeled manioc saves time and blends smoother. If your prawns came with shells and heads, boil them in the manioc water for a stronger seafood flavour.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.