Bobó de Camarão

The other great Bahian seafood dish: prawns simmered in a thickened sauce of pureed cassava (mandioca) cooked into a creamy base, with coconut milk, dendê (palm) oil, tomato, onion, sweet pepper, garlic, fresh coriander, and lime. Distinct from moqueca in that the cassava puree gives the dish a dense, almost stew-like texture rather than a brothy one. Served with white rice. The signature is the silky cassava-and-coconut base, the dendê's distinctive earthy-fruity colour and weight, the sweet prawns, the lime brightness, and the coriander lift. Heavier and more starchy than moqueca; closer in weight to a curry than to a stew. The wine must handle starchy density, coconut richness, dendê's vegetal weight, and prawn sweetness simultaneously.