- 450g/1lb Manioc Root (cassava/yucca) peeled and cubed
- Salt and Black Pepper
- 3 Tbsp olive oil
- 2 large onions, thinly sliced
- 4 Tomatoes, peeled and quartered
- 900g/2lb Shelled Cooked Prawns (shrimp)
- 1 tbsp freshly chopped Coriander
- 240ml/8fl.oz. Coconut Milk (thin)
- 3 tbsp Dende oil
1. Place the manioc and salt in a saucepan, cover with cold water, bring to a boil then reduce the heat and simmer for 20 minutes.
2. Meanwhile, heat the oil in a large frying pan, add the onions and sauté until golden.
3. Add the tomatoes and cook for 5 minutes.
4. Add the prawns, salt, pepper and coriander, mix well then reduce the heat, cover and simmer very gently for 8-10 minutes until the shrimp are done.
5. Drain the cooked manioc, return to the pan and mash with a potato masher or fork.
6. Add the coconut milk to the prawns and mix well then and the mashed manioc, a little at a time, stirring vigorously until well incorporated.
7. Raise the heat to medium and add the dende oil. Continue to cook for a further 1 minute. Serve hot with rice and toasted manioc meal.
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