Bobo De Camerao (Brazilian Creamy Prawn (Shrimp) And Cassava Ste

1. 1

   Cook the Yucca root in plenty of salted water for 30-40 minutes or until tender enough to mash.

2. 2

   Drain off most but not all of the water and mash the mixture well.

3. 3

   Heat the oil and fry the onions until just starting to brown on a medium heat.

4. 4

   Add the tomatoes and cook for around 5 minutes.

5. 5

   Throw in the prawns with a little salt and pepper along with the coconut cream and allow to melt together.

6. 6

   Add the coriander and mashed Yucca and mix to combine and cook for 5 minutes. It should be a thick creamy mixture by now, if not cook a little longer to evaporate some of the liquid.

7. 7

   Stir in the palm oil and serve with white rice and a wedge of lime.

8. 8

   Food of the Gods.

9. 9

   TIP: To lower the fat content, fry the onions in spray oil, use only 70g coconut cream and use the lesser amount of palm oil. Any leftovers will freeze well.

* Per serving · 4 servings · Values may vary.

No additional tips available.