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Afro-Brazillian Cuisine: Shrimp Bobo

Immerse yourself in the flavors of Brazil, and learn about the African and Portuguese influences on Brazilian cuisine.

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Afro-Brazillian Cuisine: Shrimp Bobo

Afro-Brazillian Cuisine: Shrimp Bobo

Immerse yourself in the flavors of Brazil, and learn about the African and Portuguese influences on Brazilian cuisine.

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Registrations Closed

About

The foundation of shrimp bobo is a delicate cream sauce made with cassava, palm oil, coconut milk, and spices that will open your palette to unique Brazilian ingredients that originated from Africa, Latin America, the Caribbean, and Asia. 

You'll use cassava for a creamy, gluten-free sauce without dairy products. This base sauce is versatile and can create many different dishes as you mix and match vegetables and other ingredients.   

On the menu: 

  • Spring mix salad with fresh mango 
  • Shrimp bobo 
  • White rice
  • Farofa  (made with cassava flour)
  • Dessert : Brazilian flan
  • Wine pairing  

Details

  • Note: The option to make a vegetarian bobo means this class can work for vegetarians and pescatarians. 
  • BARN’s kitchen facility regularly uses ingredients known to the FDA as major allergens. This class will use milk, eggs, fish, crustacean shellfish, tree nuts (coconut), and wheat.

Details

A $28 materials fee, included in the price of the class, covers everything you need. 

Class Policies

  • Ages 21 and up are welcome. 
  • You must wear closed-toe shoes in the studio. Tie back long hair.
Instructor
Sandra Evanoff

Born in the Bahia region of northern Brazil, Sandra was introduced to the kitchen at a young age while helping her mother in her small bed-and-breakfast. She also learned about fresh foods from her father, who operated a fresh fruit market. Thus began her exposure to healthy eating as they prepared food they grew themselves. Later, in university, she started a small business called Feijoada to Go,” preparing Brazil's most traditional dish. This endeavor enhanced her culinary skills further while earning money to finance her studies. Sandra graduated in international relations in Sao Paulo, but food remains her passion, her real carnival. After moving to the Pacific Northwest, she said she relishes the opportunity to share the the “true” ways and tastes of Brazil with others.

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