ISO Bobo de Camarao Recipe
I am planning on cooking a Brazilian themed dinner tomorrow night and ever since I returned from Brazil several years ago I've been wanting to make Bobo de Camarao, a fantastic Shrimp stew.
I own two Brazilian cookbooks and neither of them have recipes for this. There are recipes for stews that I think are similar to Bobo (moqueca, etc.), but are not specifically Bobo de Camarao.
I have Dende Oil and any other ingredients I need to make it authentic are easy to come by here in NYC, I just need a good recipe.
Don't have a recipe to share, but I don't think bobo is similar to moqueca, except that they both contain dende (I think). Moqueca is seafood stewed with tomatoes, bell pepper, cilantro, and other spices, in a soupy broth enriched with coconut milk.
Bobo, if I remember correctly, is much thicker and denser, perhaps with pureed squash or pumpkin, as well as peanuts, ginger, and dried shrimp, all ground to a paste. This is all from memory (I lived in Salvador, Bahia for 6 months several years ago), and could be wrong. Hope it steers you in the right direction!
Bobo is actually very similar to moqueca, just with added yucca which gets mashed up, accounting for the thickness. What you described is caruru, a paste of peanuts or cashews, also thickened with bread or farinha de mandioca, and traditionally served with acaraje. Though there is a lot of variation in recipes, so you may have had a bobo with some of these other ingredients.