Shrimp Stew

Directions

• In a large pot, place the chopped cassava and cover with water.
• Add a pinch of salt and cook until the cassava is very soft and easy to mash.
• Run the water and book.
• In a large skillet, heat olive oil and palm oil over medium heat.
• Add the onion, garlic and red bell pepper and sauté until soft and golden.
• Add the chopped tomatoes and sauté for a few more minutes until they start to break down.
• Add the shrimp to the skillet and cook for about 5 minutes, stirring occasionally, until they are pink and evenly cooked.
• Season with salt and pepper to taste.
• While the shrimp are cooking, take the cooked cassava and mash it with a fork or potato masher until it forms a puree.
• Reserve.
• Add the coconut milk to the shrimp stew in the skillet and bring to a boil.
• Add the cassava puree to the skillet, stirring well to incorporate all the ingredients.
• Let it cook for a few more minutes until the bobó is very creamy.
• Add the lime juice and chopped cilantro or parsley to the bobó and stir again.
• Taste and adjust seasoning if necessary.
• Remove from the heat and serve the shrimp bobó hot accompanied by white rice and palm oil farofa.