1/2 cup olive oil
2 chopped onions
6 diced tomatoes
2 green peppers, chopped
4 spoons of chopped parsley
1 kg of cassava (manioc)
3 small cans of coconut milk
1 kg of fresh shrimp, peeled and deveined
dende oil
1/2 cup olive oil
2 chopped onions
6 diced tomatoes
2 green peppers, chopped
4 spoons of chopped parsley
1 kg of cassava (manioc)
3 small cans of coconut milk
1 kg of fresh shrimp, peeled and deveined
dende oil
Heat half the dende oil in a pan and fry half the onions, tomatoes, peppers, and parsley
Add the cassava, washed and cut into small pieces
Cook slowly, covered, for about 30 minutes, stirring frequently to prevent sticking
Add the coconut milk and cook slowly, stirring occasionally
This may take about 2 hours; if the mixture thickens too much, add a little water
When the cassava is cooked, mash well
Meanwhile, fry the remaining vegetables with the remaining dende oil
Add the raw shrimp and cook over low heat for 5 minutes
Add 1 can of coconut milk and the same amount of water; cook until the shrimp are ready
Combine the previous mixture and season to taste
If desired, add dende oil to give a yellow color
Serve this bobó in a coconut shell.
