Bobó Shrimp Escondidinho Gratin

Method

1. Cut the cassava into 5 cm pieces, split them lengthways, remove the core and put them in a 3 L pot with the water. Bring to the boil on high heat, lower to medium heat and cook for 22 min, until it breaks apart easily with a fork.

   Add in this stepCassava, peeled 300 gWater 1½ L

   high heat→medium heat

2. Drain, pick out any remaining core fibres and, while hot, mash finely with the butter, half the coconut milk and part of the salt into a smooth purée. If it is too stiff, add a little more coconut milk.

   Add in this stepButter 20 gCoconut milk 60 mlSalt ¼ tsp

3. Heat the olive oil in a 24 cm pan on medium heat and cook the chopped onion and garlic for 4 min. Add the chopped tomato and the shrimp cut into thirds and cook for 2 min, just until the shrimp turn pink, then turn off the heat. They will finish cooking in the oven.

   Add in this stepOlive oil 1 tbspOnion ½Garlic cloves 2Tomato 1Shrimp, peeled and deveined 240 g

   medium heat

4. Into the pan off the heat, stir the remaining coconut milk, the dendê oil, the cream cheese, the remaining salt and the chopped coriander until the cream cheese melts into a rich filling.

   Add in this stepCoconut milk 60 mlDendê oil (red palm oil) 1½ tbspCream cheese 60 gSalt ½ tspFresh coriander (cilantro) 10 g

5. Heat the oven to 200 °C. Spread half the purée in a 18×12 cm ovenproof dish, add the shrimp filling, cover with the rest of the purée and smooth with a spoon. Scatter the Parmesan and mozzarella evenly over the top.

   Add in this stepParmigiano Reggiano, grated 30 gGrated mozzarella 40 g

6. Bake at 200 °C for 18 min, until bubbling at the edges and deep golden on top. Let it stand for 5 minutes before serving.