Shrimp Stew

Directions

• Start by preparing the cassava cream. 
  In a large pot, add the chopped cassava, water and a pinch of salt. 
  Cook over medium heat until cassava is soft and can be easily mashed with a fork.
• Then remove the cooked cassava from the pan and, using a blender or food processor, blend it with some of the cooking water until you get a smooth cream. 
  Reserve.
• In another large pan, heat the olive oil and palm oil over medium heat. 
  Add chopped garlic and onion and sauté until soft and lightly browned.
• Add the chopped tomatoes and sauté for a few more minutes, until they break down and release their juice.
• Add the chopped peppers and sauté for a few more minutes, until they are soft.
• Place the prawns in the pan and season with salt and pepper to taste. 
  Cook until shrimp are pink and cooked through.
• Add tomato paste and coconut milk to the pan. 
  Mix well so that all ingredients are incorporated.
• Add the reserved cassava cream to the pan and mix everything very well. 
  Let it cook for a few more minutes, stirring occasionally, until the bobó reaches a creamy consistency.
• Lastly, add the chopped parsley (parsley and chives) and adjust the salt and pepper if necessary.
• Serve the shrimp bobó hot accompanied by white rice and farofa. 
  Enjoy!