For the dough: 1/2 cup of olive oil, 1 kg of cassava root (manioc or macaxeira) grated fine, 4 large onions, chopped, 1 green or red pepper, chopped, 4 cups of tomato sauce, 5 sprigs of cilantro, 4 cups of coconut milk, Salt to taste,
For the browning: 1 1/2 cup of olive oil, 1.5 kg of shrimp without shells, 1 minced garlic clove, Juice of 1 lime, 6 cups of tomato sauce, 4 large onions, chopped, 1 green or red pepper, chopped, 6 sprigs of cilantro, 5 cups of thick coconut milk, 1 tablespoon of almond oil, Salt to taste
For the dough: 1/2 cup of olive oil, 1 kg of cassava root (manioc or macaxeira) grated fine, 4 large onions, chopped, 1 green or red pepper, chopped, 4 cups of tomato sauce, 5 sprigs of cilantro, 4 cups of coconut milk, Salt to taste,
For the browning: 1 1/2 cup of olive oil, 1.5 kg of shrimp without shells, 1 minced garlic clove, Juice of 1 lime, 6 cups of tomato sauce, 4 large onions, chopped, 1 green or red pepper, chopped, 6 sprigs of cilantro, 5 cups of thick coconut milk, 1 tablespoon of almond oil, Salt to taste
Make the dough: In a pan with olive oil, cook the cassava root, onion, pepper, tomato sauce, and cilantro for some minutes
Then add the coconut milk gradually until it thickens and comes off the bottom of the pan
Season and let it cool
Browning the shrimp: In a pan with olive oil, cook all the ingredients except for the almond oil and cook for 8 minutes
Mix this browning with the dough, add the almond oil, stir well, and check the seasoning
Serve with white rice
782 calories per serving
