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1
Season the shrimp with lemon, salt and pepper.
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2
Peel the cassava, wash and cut it into 2 inch pieces.
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3
Cover with water and salt to taste.
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4
Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
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5
Drain.
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6
While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
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7
Reserve.
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8
Cover bottom of casserole with oil.
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9
Add onion, garlic and red pepper.
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10
Cook for about 5 minutes or until onion is transparent and pepper cooked.
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11
Add tomatoes, parsley; cook until tomatoes are soft.
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12
Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
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13
Add the cassava cream and bring to a boil.
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14
If needed add more coconut milk, mixture should resemble a heavy white sauce.
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15
Test salt and pepper and add more if needed.
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16
Add a few drops of orange food coloring.
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17
The Bobo should have a light orange color.
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18
Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
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19
Serve with plain white, fluffy rice.
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20
I always have a bottle of Tabasco on the table for pepper lovers.
