Bobó e Acaçá

Name: Bobó e Acaçá
Cuisine: Brazilian
Ingredients: 2 pounds manioc root (cassava); 2 cups shrimp stock or light fish stock; 2 pounds prawns (large shrimp), peeled and deveined (reserve heads and shells if making stock); 2 pounds manioc root (cassava); Salt and freshly ground white pepper to taste; Salt and freshly ground white pepper to taste; 2 cups shrimp stock or light fish stock; Juice of 1 lime; 1 bay leaf; 3 tablespoons extra-virgin olive oil; 1 large onion, quartered; 2 whole cloves; 6 large tomatoes, peeled, seeded, and chopped; 1 tablespoon tomato paste; 2 medium onions, finely chopped; 2 garlic cloves, chopped; 2 tablespoons dendê oil; 1 cup fresh or canned unsweetened coconut milk; 1 cup fresh or canned unsweetened coconut milk; 1 cup milk; Acaçá, for serving; ¼ cup chopped fresh cilantro, or more to taste; ½ cup chopped fresh parsley; 3 tablespoons heavy cream; 2 pounds prawns (large shrimp), peeled and deveined (reserve heads and shells if making stock)

Rice Flour Pudding and Shrimp

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Bobó is a classic Bahian dish of shrimp and spices ladled over acaçá—a stark-white silken pudding made of rice flour, similar to polenta.

Ingredients

2 pounds prawns (large shrimp), peeled and deveined (reserve heads and shells if making stock)
2 pounds manioc root (cassava

Americas
Brazil
Bahia
Fish course
Gluten-free
Pescatarian

Method

Clean the shrimp and set aside.

With a sharp paring knife, peel away the manioc skin and cut the manioc root in half lengthwise. In a large bowl, cover the manioc in cold water and set aside for 1 hour or more.

Meanwhile, if using homemade shrimp stock, combine the shrimp heads, shells, and enough cold water to cover in a saucepan. Bring to a boil, skim, reduce the heat, and sim