Bobó de Camarão

Ingredients

• 700g raw king prawns, peeled and deveined
• 600g cassava (manioc), peeled and cut into 4cm chunks
• 3 tbsp lime juice
• 5 garlic cloves, finely chopped
• 2 onions, finely chopped
• 1 red pepper, diced
• 3 ripe tomatoes, deseeded and diced
• 400ml coconut milk
• 3 tbsp dendê (red palm) oil
• 2 tbsp olive oil
• 1 bunch coriander, chopped
• 4 spring onions, sliced
• 2 tsp salt
• 1 tsp black pepper
• 1 malagueta chilli, chopped (optional)

Before you cook

• Peel the cassava, split it lengthways and pull out the tough woody cord running through the centre.
• Cut the cassava into 4cm chunks.
• Toss the prawns with the lime juice, half the garlic, 1 tsp salt and the black pepper and refrigerate.
• Chop the onions, pepper, tomatoes, coriander and spring onions.

Steps

1. Put the cassava chunks in a saucepan, cover with cold water and add 1 tsp salt.
2. Bring the pan to the boil and cook for 25 to 30 minutes until the cassava collapses when pressed with a spoon.
3. Drain the cassava, keeping 250ml of the cooking water.
4. Tip the cassava into a blender with half the coconut milk and the reserved cooking water and blend to a smooth, thick purée.
5. Heat the olive oil in a large wide pan over a medium heat.
6. Add the onions and cook for 6 minutes until soft and translucent.
7. Stir in the remaining garlic and the diced red pepper and cook for 3 minutes.
8. Add the tomatoes and cook for 5 minutes until they break down into a loose sauce.
9. Pour in the cassava purée and the rest of the coconut milk and stir until smooth.
10. Let the mixture bubble gently for 8 minutes, stirring often so it does not catch on the base.
11. Taste and add salt, then stir in the chilli if you are using it.
12. Slide in the prawns with their marinade and stir once.
13. Cook for 4 to 5 minutes until the prawns turn opaque and curl.
14. Pour in the dendê oil and stir it through so the stew turns deep orange.
15. Take the pan off the heat and stir in most of the coriander and spring onion.
16. Serve in bowls with white rice, scattering the last of the herbs on top.