Bobó de camarão, sometimes referred to as shrimp bobó
in English, is a Brasilian dish in a purée of manioc (a.k.a. casava)
meal, coconut milk, and other ingredients.

Shrimp bobó is nearly identical to the West African dish Ipetê,
and is one of the many iconic recipes from the Bahia region of Brazil,
which is known for its heavy Afro-Brazilian characteristics.
Bahia is a region on the Coast,  far North of Rio.

INGREDIENTS  in Alcir’s Bobo…

onions, garlic, tomatoes, coconut milk, sour cream,
cream cheese, olive oil, yuca root and prawns or shrimp.

***note: there are many kinds of yuca or yucca  (they call
it Yooka), and you just have to find what you can locally.
In Rio, we had a brown one with thin skins, which we peeled
before boiling.  When I made in the US, I could only find
darker ones with thicker skins, but after peeling, they
were pretty much the same.

**Peel Yuca, and Boil til soft… then mash up leaving chunks.
**Chop and cook tomatoes til very soft.
**Sauce… add coconut milk to tomatoes, plus sour cream,
cream cheese, and salt.
He also took all the shrimp heads, and cooked them for a long
time, then strained them and used this liquid in the sauce.
**Cut onions in circles, chop garlic, and saute in olive oil
til very soft.
**Clean Prawns, add to onions, and saute briefly.
**Add yuca to sauce, simmer and mix.
*Lastly, add prawns and onions, and season.

Serve over Rice of any kind.

As side dishes, he served his bobo with :
**French fried finely shredded batatas…..potatoes…

**Mashed batatas and cenoura…. boil potatoes and carrots in a
two to one ratio, mash leaving chunks, and season with butter,
salt and sour cream.

**Watercress Salad…. just wash and dry, then drizzle with olive oil.

A delicious and satisfying dinner, and a great treat for guests!