Shrimp bobó

"The word "bobó", of fon origin (one of the languages spoken in Benin), refers to the custard initially made from yam, cassava or breadfruit" - Basics: Encyclopedia of Recipes

Shrimp bobo ingredients (2018) by Bel MoherdauiInstituto Brasil a Gosto

According to Raul Lody, the bobó has as its ancestor the Ipeté:

"(...) with the yam of the coast a recipe is made using it heavily cooked, dendê oil, onions, and dried shrimp called ipeté. It is also a ritual dish of the terreiros of African matrix, dedicated to the orixá Oxum - Yoruba deity of river waters".

Manioc and its by products (2015) by Alexandre SchneiderInstituto Brasil a Gosto

Let's salute the cassava

"Versatile, <cassava> is an ingredient that gives rise to several products of equal importance to the country's gastronomic culture, such as flours of the most varied textures, starch and tucupi, which makes it usable in all parts of the meal, from snacks and starters to dishes," from the book Misture a Gosto

Manioc (2015) by Alexandre SchneiderInstituto Brasil a Gosto

Cassava, the queen of Brazil

It was with this title that the anthropologist and historian Luís da Câmara Cascudo devoted an entire chapter to cassava in his masterpiece History of Food in Brazil. Native to South America, this root has the ability to unite national cuisine", from the book Misture a Gosto

Pink Shrimp (2015) by Alexandre SchneiderInstituto Brasil a Gosto

Pink Shrimp

Large and meaty, packed with flavor, it can reach up to 7 inches. It is the star ingredient in bobós and moquecas (fish stews), and Camarão na moranga (shrimp concoction served inside a pumpkin); it is also enjoyed simply fried.

Dendê oil (2015) by Alexandre SchneiderInstituto Brasil a Gosto

Dendê oil

In History of food in Brazil, Câmara Cascudo states that “its use was transmitted between the slaves and black women who served in the white houses as an act of fidelity” and that “the dendê palm tree, dem-dem in Angola, was cultivated around the city of Salvador.

A glass of coconut milk (2015) by Alexandre SchneiderInstituto Brasil a Gosto

Coconut Milk

It is a versatile ingredient that can be added to many stews, rice dishes, deserts, porridges, ice creams, cakes and candies. In the Northeast region of Brazil, especially in Bahia, the ingredient is used more often than in any other part of the country. Learn more about it here

Bell Pepper (2015) by Alexandre SchneiderInstituto Brasil a Gosto

Bell Peppers

With zero units in the Scoville scale – used to measures the pungency of Capsicum peppers –, bell peppers are treated as vegetables. Widely used in Brazilian cuisine to prepare several dishes, from antipasti and salads to sauces and side dishes.

Persian Lime (2015) by Alexandre SchneiderInstituto Brasil a Gosto

Persian Lime

Larger than key limes and juicier than lemons, Persian lime has a green, smooth peel and, usually, no seeds. It can be widely used in cooking: it is great to prepare juices, mousses, ice creams, pies, caipirinhas, and to season meats and dress salads.

Coriander (2015) by Alexandre SchneiderInstituto Brasil a Gosto


Seasoning herb with strong personality and sharp flavor, coriander leaves, or cilantro, are part of the trio that makes up the Brazilian cheiro-verde, alongside parsley and green onions / scallion. It is not as popular in other areas of Brazil as it is in the North and Northeast regions, where it is a key flavor in emblematic recipes

Green Onion (2015) by Alexandre SchneiderInstituto Brasil a Gosto

Spring onion

It has a flavor similar to that of raw onions, but more delicate. Fresh and chopped, it gives the finishing touch to recipes ranging from vinaigrettes, soups, salads and farofas (seasoned manioc flour) to stews and roasts in general.

Shrimp bobó (2018) by Ana Luiza TrajanoInstituto Brasil a Gosto

Step by step recipe of the shrimp bobó

Learn how to prepare this recipe with Chef Ana Luiza Trajano

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