Bobo de Camarao (Shrimp and Cassava Chowder) is a traditional soup from Northern Brazil, in the state of Bahia. Mario Cassini, chef and owner of Caju restaurant (922 Queen Street West), makes a version of this dish that's tough to beat.

Luckily for us, I managed to convince Mario to show me his secret recipe. Watch the video below to learn how to cook Bobo de Camarao yourself. But be sure to visit Mario at Caju to sample the real deal.

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Keep reading for the full recipe and instructions.

Ingredients for Bobo de Camarao (Shrimp and Cassava Chowder)

1/2 cup boiled cassava (or Yucca or Potato)
3 oz each - diced carrots, leeks, celery and white onions
1/4 cup dried shrimp, coarsely chopped (can be found at Chinese markets)
1 1/2 cups shrimp stock
3/4 cup coconut milk
1 tbsp each - chopped ginger, garlic and cilantro
Salt and pepper to taste

Preparation

Boil water, add a pinch of salt and Âź cup vinegar and boil cassava until soft and translucent and easily penetrated with a fork. Remove strings in the centre and dice into small pieces. Cassava can be substituted with potato.

Saute vegetables in a pre-heated skillet drizzled with vegetable oil. Add vegetables, one at a time, starting with the carrots, then the celery, onions, leeks, ginger and garlic. Stir as each ingredient is added.

Add the boiled diced cassava, dried chopped shrimp, stirring as each ingredient is added.

Add the shrimp stock and let simmer for 2-3 minutes on low to medium heat.

Add coconut milk and chopped cilantro and salt and pepper to taste.

The whole process should take 10 minutes or less.

Serves 2.