Bobó de Camarão

Method

1. Peel the shrimp, remove the dark vein along the back and put them in a bowl. Toss with the lime juice, part of the salt and the pepper and marinate in the fridge for 15 min. Any longer and the lime acid makes them mushy.

   Add in this stepShrimp, peeled and deveined 300 gLime (juice) ½Salt ¼ tspBlack pepper 1 pinch

2. Cut the cassava into 5 cm lengths, slice off the thick skin with a knife, split each piece lengthways and pull out the tough core. Put it in a 3 L pot with the water, bring to the boil on high heat, then lower to medium heat and cook for 22 min. It is done when a fork slides in easily and the surface starts to crack.

   Add in this stepCassava (manioc), peeled 300 gWater 1½ L

   high heat→medium heat

3. Drain the cassava, pick out any remaining core fibres and, while still warm, blend it with most of the coconut milk into a smooth cream. If it is too thick, add a spoonful or two of the cooking water.

   Add in this stepCoconut milk 140 ml

4. Heat the olive oil in a wide 24 cm pan on medium heat and cook the chopped onion, minced garlic and chopped bell pepper for 5 min until soft. Add the chopped tomato and cook for 4 min more until it breaks down into a sauce.

   Add in this stepOlive oil 1½ tbspOnion 1Garlic cloves 2Bell pepper ½Tomato 1

   medium heat

5. Add the shrimp with their marinade and cook on medium-high heat for 2 min; as soon as they turn pink, go straight to the next step. If you cook them through now, they will end up rubbery.

   medium-high heat

6. Add the cassava cream, the rest of the coconut milk, the dendê oil and the remaining salt and cook on low heat for 3 min, stirring, until you have a thick, orange-tinted cream. It is ready when the shrimp curl into a C and are opaque all the way through. Turn off the heat, stir in the chopped coriander and serve with white rice.

   Add in this stepCoconut milk 60 mlDendê oil (red palm oil) 2 tbspSalt ½ tspFresh coriander (cilantro) 10 g

   low heat