Shrimp bobo

Ingredients

• 600 g raw peeled shrimp
• 800 g fresh or frozen peeled cassava (yuca)
• 400 ml coconut milk
• 3 tbsp dende oil (red palm oil)
• 1 piece yellow onion
• 3 cloves garlic
• 2 pieces ripe tomatoes
• 1 piece red bell pepper
• 1 piece mild seasoning pepper or sweet chili
• 1 piece lime
• 0.5 bunches fresh cilantro
• 2 tbsp olive oil
• to taste fine salt
• to taste ground black pepper
• 1.2 l water

Method

1. Rinse the cassava, remove any tough woody core fibers, and boil in salted water until fork-tender and fragrant.
2. Drain the cassava, reserving a splash of cooking liquid, then blend with the coconut milk until thick, smooth, and supple; loosen with a little reserved water if the puree feels too dense.
3. Season the shrimp with salt, pepper, and lime juice, then set aside while preparing the aromatic base so they stay fresh and lightly citrus-scented.
4. In a heavy pot or Dutch oven, saute the onion in olive oil until translucent and sweet, then stir in the garlic until fragrant without letting it brown.
5. Add the finely chopped tomatoes, bell pepper, and mild chili, then cook down until soft, glossy, and meltingly tender.
6. Pour the cassava puree into the pot, stir gently to combine, and simmer over low heat until the sauce thickens and releases slow, creamy bubbles.
7. Add the shrimp and simmer gently just until pink, opaque, and tender.
8. Stir in the dende oil without letting the sauce boil rapidly, then taste and adjust salt, pepper, and lime juice until the flavors are rich, vibrant, and well-balanced.
9. Garnish with freshly chopped cilantro, let rest off the heat for a minute, and serve piping hot in shallow bowls with steamed white rice.

Nutrition

Per serving

Energy

481.8 kcal

Protein

23.68 g

Carbohydrate

46.86 g

Fat

21.93 g

Fibre

3.44 g

Calcium

93.5 mg

Iron

4.85 mg

Magnesium

73.32 mg