Bobó de Camarão

Step by stepInstructions

1. Toss the shrimp with the lime juice, 2 cloves of the minced garlic, and a pinch of salt; refrigerate while you prepare the cassava.
2. Boil the cassava in salted water for 20 to 25 minutes until very tender, then drain, reserving 1 cup of the cooking water.
3. Blend the cooked cassava with the coconut milk and 1/2 cup of the reserved water until completely smooth, then set aside.
4. In a large pot, heat the olive oil over medium heat and sauté the onion for 4 minutes, then add the remaining garlic, the tomatoes, and the red bell pepper, cooking 5 minutes until softened.
5. Pour in the cassava purée, season with salt, and simmer gently for 10 minutes, stirring often, until thick and creamy; add more cooking water if needed.
6. Add the marinated shrimp and cook for 5 minutes more, until they turn pink and curl.
7. Stir in the dendê oil and cilantro, taste for salt, and serve hot over white rice.