If frozen, start thawing the shrimp in warm water (not hot!).
Start the yuca boiling in a small pot to soften it.
Start the pão de queijo!!!
Put the dende oil bottle in a cup of hot water to liquefy it, shaking occasionally to mix.
To make the coconut milk thicker and more aromatic, simmer it uncovered in a small saucepan over low heat (3), stirring occasionally so it won't burn. while following the rest of the steps.
In a large pot, heat olive oil and add the garlic with the onions. Saute on high heat (7) until they become golden, stirring frequently.
Reduce heat to medium-high (5), add the chopped tomatoes, and mix.
Cook for 5 minutes. While cooking, chop the parsley and cilantro, and remember to stir the coconut milk.
Add the cilantro, parsley, salt, and 2 Tbsp of dende oil, and mix.
Cook for 6 minutes. While cooking, start the rice:
- The yuca should be soft by now, so drain in a colander, rinse with cold water, then transfer to another container.
- Heat 1 Tbsp olive oil in a small pot over high heat (7).
- Reduce heat to med-high (5) and saute the minced onion and garlic until it is translucent, stirring constantly. Do not let it brown!
- Add the rice and saute until shiny.
- Add the water, stir, cover the pot, and bring to a boil.
- Once it is boiling, reduce to low heat, stir once, cover tightly, and let cook until all the water is absorbed (about 15 minutes).
Add the malagueta peppers and liquid, stir, and cook for another minute.
Add the coconut milk, green and red pepper, and remaining dende oil, and stir well.
Cook for 6 minutes. While cooking, prepare the yuca:
- Pour off and save the liquid from the boiled yuca, then remove the strings.
- Mash half of it and cut the rest into large chunks.
Add all of the yuca and stir it in well.
Cook for 5 minutes.
Add the shrimp, and mix well.
Cook for another 8 minutes, until the shrimp is opaque.
Serve immediately with rice and pão de queijo.
This MUST be served with pão de queijo and a nice white rice - I prefer Texmati with some finely chopped white onion and garlic in it.
Definitely pre-chop all of the veggies so you're not rushing while cooking.
It is much harder to deal with fresh yuca, so save yourself the trouble and find the frozen stuff.
Wash the parsley and cilantro very well, since they can have a lot of dirt in them that is not pleasingly crunchy or tasty.
Deveined shrimp is soooooo much easier! I find that frozen shrimp works just as well as fresh. With or without tails... your preference!
While the exact timing isn't so important, pipelining the Bobó, rice, and pão de queijo so that they are ready at the same time is!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (471g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 20 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.5mg||1 %|
|Sodium 16.4mg||1 %|
|Potassium 199.1mg||5 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 47.3g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 244
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