Martha Washington’s Bobo de Camaráo

Martha Washington, a jazzy Brazilian caterer, cooked this Bahian dish for me one steamy summer afternoon in New York City. I fell in love with it at once—but I happen to love tapioca pudding and cream of wheat, both of which the sauce resembles.

If you’re still here, you can look forward to a dense, creamy, pink sauce (almost a soup, if you measure in quantity) made of yuca, fresh tomatoes, coconut milk, and sparked with sweet shrimps, lime, and plenty of garlic and hot pepper oil.