Celebrating the Olympics with Vegetarian Brazilian Bobó Stew

Celebrating the Olympics with Vegetarian Brazilian Bobó Stew
The Olympics in Rio start tonight, so what better way to celebrate than with food! While finely tuned Olympians go for the Gold, I’ll be going for my bowl! (Heh Heh..)  I did a little research on Brazilian food and learned that stews are common and easy. Brazilian Bobó is typically made with chicken, shrimp or fish and is served over rice. I decided to go for a vegetarian option so I could really taste the vegetables. Truthfully I was too lazy to go out and buy shrimp today. Shrimp would have been nice. The most appealing part of this recipe however, is that it has yuca! I have never cooked with yuca root (also known as cassava), so this was extra exciting. I also received a beautiful new saute pan from WaxonWare to review, so the stars were aligning for this dish.

  I based this recipe off of some others I have found online, but made variations based on the fact that this is a vegetarian dish. 


  • 1 pound yuca root
  • 3 cups veggie broth
  • 2 tablespoons olive oil
  • 1 large white onion, finely sliced
  • 1 red bell pepper, seeded and finely sliced
  • 1 green bell pepper, seeded and finely sliced
  • 2 large garlic cloves, minced
  • 3 big red tomatoes, chopped
  • 1 can organic coconut milk
  • 1 tablespoon dried crushed red chile peppers
  • 1 teaspoon paprikia
  • 1 cup chopped cilantro
  • Salt and pepper to taste

How to Prepare:

Peel the yuca root and cut it in halt, crosswise and chop into smaller pieces. Using the  WaxonWare saute pan that holds 4.5 quarts, I then added the yuca root with the vegetable broth.  Boil on medium heat until the yuca is soft, about 50 minutes.

Transfer the yuca and liquid to a food processor and process until smooth. Let it sit in the processor while the vegetables are prepared. If you don’t have a food processor, you can simply put it in a big bowl and mash it.

While the yucca is cooling, heat the vegetable oil in the WaxonWare saute pan. It’s always a good idea to oil your non-stick pan before using to best protect the non-stick finish. I love this WaxonWare saute pan because it’s so large and so easy to keep adding more ingredients to.

Add the onions, red bell pepper, green bell pepper, and garlic. Cook it for about 5 minutes. Stir in the tomatoes. Close the lid and cook until all vegetables are soft and chicken is cooked through, 7 minutes.

Add the yuca, coconut milk, red pepper flakes, paprika and cook for another 2 minutes. Remove from heat and add the cilantro, salt and pepper.

The WaxonWare saute pan is very easy to clean! Simply wash it out with warm soapy water after the pan has cooled. Then towel dry and it’s all clean!

Happy Olympics! The Brazilian stew is ready to go and my family is about to storm the castle! (or kitchen) – They said it smells so good they can’t wait to try it! As the stew has been cooking, I have been sampling and am so pleased with how this turned out. I am an Olympian Winner!! #selfaffirmations #okitsdinner

* I received the WaxonWare saute pan to review, yet all opinions and experiences with this product are that of my own.

Watch it being made!


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