1 kg of cassava (manioc)
2 medium-sized onions, chopped
4 tablespoons of olive oil
1/2 kg of tomato
2 kg of peeled and cleaned shrimp
2 tablespoons of chopped parsley
to taste salt
1 tablespoon of paprika
1 cup of coconut milk
1/4 cup of dendê oil
1 kg of cassava (manioc)
2 medium-sized onions, chopped
4 tablespoons of olive oil
1/2 kg of tomato
2 kg of peeled and cleaned shrimp
2 tablespoons of chopped parsley
to taste salt
1 tablespoon of paprika
1 cup of coconut milk
1/4 cup of dendê oil
Peel the cassava and cook it in water and salt
If some fibers are tougher, remove them
Blend the cassava in a blender
Gradually add 1 cup of water for every kilogram of cassava
Set aside the cassava mass
Peel the tomatoes
Cut them in half and remove the seeds
In a pan, fry the onion in olive oil until lightly browned
Add the tomatoes and let it simmer well
Add the shrimp, parsley, salt, and paprika
Reduce heat, cover the pan, and cook until the shrimp are cooked through
Add the blended cassava, coconut milk, and dendê oil
Cook, stirring constantly, until it boils
Let it rest for 10 minutes.
