Bobo De Camerao (brazilian Creamy Prawn (shrimp) And Cassava Ste

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb yucca root, peeled and chopped into 1inch pieces
• 2 tablespoons olive oil
• 2 medium onions, chopped fine
• 4 ripe tomatoes, chopped fine
• 2 lbs small cooked peeled prawns (shrimp)
• 60 g coriander, chopped (cilantro, half a large bunch)
• 100 g coconut cream, grated (in solid block form)
• 1 1/2-3 tablespoons palm oil
• 1 lime, quartered

Recipe

• 1 cook the yucca root in plenty of salted water for 30-40 minutes or until tender enough to mash.
• 2 drain off most but not all of the water and mash the mixture well.
• 3 heat the oil and fry the onions until just starting to brown on a medium heat.
• 4 add the tomatoes and cook for around 5 minutes.
• 5 throw in the prawns with a little salt and pepper along with the coconut cream and allow to melt together.
• 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 stir in the palm oil and serve with white rice and a wedge of lime.
• 8 food of the gods.
• 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.