Prep 30 mins
Cook 45 mins
This is a classic dish from the northeastern Brazilian State of Bahia, Brazil. It is based on African cooking techniques and flavors. It requires the shrimps tails (AN HEADS IF POSSIBLE) for flavor.
- 1 lb medium to large shrimp, peeled and deveined (keep the shells)
- 4 lbs cassava, peeled and quartered (can be Goya frozen cassava, makes no difference)
- 6 tomatoes, peeled, de-seeded and chopped
- 1⁄2 cup of chives and fresh parsley leaves, chopped
- 3 onions, chopped
- 3 garlic cloves, chopped
- 1 red bell pepper, sliced into thin strips
- 1 (15 ounce) can coconut milk
- 1⁄2 cup chopped cilantro
- 1 cup milk
- 1⁄2 cup palm tree oil, less if you have never tried it
- olive oil
- Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.
- Cook the cassava in salted water, the shrimp shells, 1 onion, a bay leaf, to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender.
- When done, puree ½ of the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.
- Cut the other ½ of the cassava in cubes.
- Meanwhile, heat olive oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes.
- Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt.
- Stir in the pureed and cubed cassava, cook stirring until the mixture is hot.
- Taste and add more salt if necessary. Finally, stir in chopped cilantro and dende oil.
- Add Tabasco or other hot sauce (we use malagueta pepper, might be too hot).
- Remove from the heat, and serve hot with white rice.