Prep 15 mins
Cook 20 mins
This is a really satisfying Afro-Brazilian dish which everyone seems to love. It has an extremely subtle yet unique flavour and texture quite unlike any other. Palm oil can be found in the world foods section of any major supermarket and is essential for this dish, as is the cassava which you may find under the name mandioca or yucca root. Yucca root is a long root vegetable that looks like a wooden stick, I have seen fresh Yucca root in the exotic veg section and in the frozen veg section in some UK supermarkets. If you can't find these 2 ingredients at your local supermarket you will most certainly find them at any ethnic supermarket. The finished product has a tropical feel to it and is quite colourful. The lime is mandatory here too as it cuts through the fats and lifts this dish right up. Absolutely Gorgeous.
- 453.59 g yucca root, Peeled and chopped into 1inch pieces
- 29.58 ml olive oil
- 2 medium onions, chopped fine
- 4 ripe tomatoes, chopped fine
- 907.18 g small cooked peeled prawns (shrimp)
- 60 g coriander, chopped (cilantro, half a large bunch)
- 100 g coconut cream, grated (in solid block form)
- 22.18-44.37 ml palm oil
- 1 lime, quartered
- Cook the Yucca root in plenty of salted water for 30-40 minutes or until tender enough to mash.
- Drain off most but not all of the water and mash the mixture well.
- Heat the oil and fry the onions until just starting to brown on a medium heat.
- Add the tomatoes and cook for around 5 minutes.
- Throw in the prawns with a little salt and pepper along with the coconut cream and allow to melt together.
- Add the coriander and mashed Yucca and mix to combine and cook for 5 minutes. It should be a thick creamy mixture by now, if not cook a little longer to evaporate some of the liquid.
- Stir in the palm oil and serve with white rice and a wedge of lime.
- Food of the Gods.
- TIP: To lower the fat content, fry the onions in spray oil, use only 70g coconut cream and use the lesser amount of palm oil. Any leftovers will freeze well.