Brazil is as diverse a culinary country as America. From Italian, German, and Portuguese culinary influence, to Spanish and African. A few of the states in Brazil, Bahia and Pernambuco in particular, have the largest African culinary influence in the world, outside of Africa itself. The flavors are rich in spices and elements, and milk and oils from a variety of palm trees. It is layered in resources from both land and sea.
This dish is typically made with Shrimp (Camarao) and is known as Bobo de Camarao, though many types of seafood can be used.
I consider this dish to be a favored of mine from Brazil, and also find it is one of those dishes I can make when my fridge is down to bare bones with a little frozen seafood stashed away, and a few pantry items. While Palm Oil is usually used, because it adds such rich color to this dish, you can use coconut oil with a little turmeric.
Let me show you how fast, and delicious this dish is!
Ingredients for 4 people
- Onions – 2 cups, chopped
- Palm oil – 2 tablespoons, (or coconut oil)
- Fresh peppers – 1 tablespoon if hot, 1 cup if bell pepper
- Garlic – 1 tablespoon, (a few cloves)
- Tomatoes – 2 cups, chopped
- Seafood – shrimp, scallops, cod, or your preference, enough per person
- Lime juice – one lime
- Salt to taste
- Fresh herbs – about ½ cup
- Hearts of palm – optional, about 4 stalks cut into ½ rounds
- Potatoes – 6 medium potatoes, cut into chunks, and boiled in salted water until soft enough to mash (Yucca is traditionally used if you would like)
Have the potatoes cooked, drained, and mashed, so they will be ready to add.
Saute onions in oil until softened.
Add peppers, garlic, tomatoes, and salt. Stir. Add coconut milk, seafood, hearts of palm, lime juice, and herbs.
Simmer covered for about 15 minutes. Uncover, and add mashed potatoes. Incorporate potatoes into the sauce and let simmer uncovered on low for another 15 minutes, or until sauce thickens.
Spicy, delicious, and ready to serve!