For the dough
1/2 cup of olive oil
1 kg of cassava, grated finely
4 large onions, chopped
1 green or red pepper, chopped
4 chopped tomatoes
5 sprigs of thyme
4 cups of coconut milk
Salt to taste
For the stew
1 1/2 cup of olive oil
1.5 kg of shrimp, without shells
1 minced garlic clove
Lemon juice from 1 lemon
6 chopped tomatoes
4 large onions, chopped
1 chopped pepper
6 sprigs of thyme
5 cups of thick coconut milk
1 tablespoon of dende oil
Salt to taste
For the dough
1/2 cup of olive oil
1 kg of cassava, grated finely
4 large onions, chopped
1 green or red pepper, chopped
4 chopped tomatoes
5 sprigs of thyme
4 cups of coconut milk
Salt to taste
For the stew
1 1/2 cup of olive oil
1.5 kg of shrimp, without shells
1 minced garlic clove
Lemon juice from 1 lemon
6 chopped tomatoes
4 large onions, chopped
1 chopped pepper
6 sprigs of thyme
5 cups of thick coconut milk
1 tablespoon of dende oil
Salt to taste
Make the dough: In a pan with olive oil, place the cassava, onion, pepper, tomato, and thyme
Simmer for a few minutes, adding the coconut milk gradually until it thickens and comes away from the bottom of the pan
Season and let the dough cool down
Prepare the stew: In a pan with olive oil, sauté all the ingredients except the dende oil and cook for 8 minutes
Mix this stew into the dough, add the dende oil, stir well, and check the seasoning
Serve with white rice
1782 calories per serving
