1 kg of cassava (yuca)
2 medium-sized onions, chopped
4 soup spoons of oil
0.5 kg of tomatoes
2 kg of shrimp
to taste salt
1 tablespoon of paprika
2 soup spoons of chopped cilantro
1 cup of coconut milk
1/4 cup of dendê oil
1 kg of cassava (yuca)
2 medium-sized onions, chopped
4 soup spoons of oil
0.5 kg of tomatoes
2 kg of shrimp
to taste salt
1 tablespoon of paprika
2 soup spoons of chopped cilantro
1 cup of coconut milk
1/4 cup of dendê oil
Peel the cassava and cook it in water and salt
If the cassava has tougher fibers, remove them
Mash the cassava in a blender, adding a little water at a time (calculate 1 cup of water for each kilogram of cassava)
Reserve the cassava puree
Peel the tomatoes, cut them in half, and remove the seeds
In a pan, fry the onion in oil until lightly browned
Add the tomatoes and let it simmer well
Add the shrimp, salt, paprika, and cilantro
Lower the heat, cover the pan, and cook until the shrimp are cooked
Add the cassava puree, coconut milk, and dendê oil
Cook, stirring constantly, until it comes to a boil
Serve with corn croquettes and rice
It serves 10 portions.
