2 kg of shrimp
1 kg of cassava (manioc)
2 medium onions, finely chopped
4 tablespoons of oil
1/2 kg of tomato
2 tablespoons of cilantro, finely chopped
1 tablespoon of thyme
1 cup of coconut milk
1/4 cup of dendê oil
2 kg of shrimp
1 kg of cassava (manioc)
2 medium onions, finely chopped
4 tablespoons of oil
1/2 kg of tomato
2 tablespoons of cilantro, finely chopped
1 tablespoon of thyme
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
Blend the cassava in a blender, adding a little water at a time (calculate 1 cup of water for every kilo of cassava)
Set the cassava mixture aside
Peel the tomatoes
Cut them in half and remove the seeds
In a pan, fry the onion in oil until it's lightly browned
Add the tomatoes and let them simmer well
Add the cleaned, peeled shrimp, salt, thyme, and cilantro
Lower the heat
Cover the pan and cook until the shrimp are cooked through
Add the cassava mixture, coconut milk, and dendê oil
Cook while stirring constantly, until it starts to boil again
Let it simmer for 10 minutes
To freeze: let it cool completely, place it in a plastic or glass container with a lid, and put it in the freezer
To thaw: remove it from the freezer about 5 hours beforehand
Heat it up in a pan while stirring constantly.
