Bobó de Camarão with Rice

Ingredients

Quantities are for one portion.

• 200 gcassava (yuca), peeled and chopped
• salt and pepper to taste
• 1onion, chopped
• 10 gfresh coriander, roughly chopped
• 100 mlcoconut milk
• 70 gwhite rice
• 1 tbspdende oil
• 1tomato, diced
• 2garlic cloves, minced
• 150 graw shrimp, peeled and deveined
• 1lime

Method

1. Marinate the raw shrimp with the lime juice, minced garlic, salt, and pepper.
2. Cook the dry white rice in salted water until soft.
3. Boil the chopped cassava in water until soft, then drain and mash into a smooth purée.
4. Heat the dende oil in a pot over low heat. Add the onion and tomato, cooking until they soften.
5. Add the marinated shrimp to the pot and stir until they just begin to turn pink.
6. Stir in the cassava purée and coconut milk. Heat until the stew is hot and glossy, without letting it boil.
7. Top with fresh coriander and serve with the white rice.