'1/2 cup of olive oil'
2 chopped onions
6 peeled and diced tomatoes
2 green peppers, diced
4 tablespoons of chopped parsley
1 kg of cassava (manioc)
3 grated coconuts (reserve 1 for the rice topping)
1 kg of shrimp, peeled and deveined
'Coconut oil'
'1/2 cup of olive oil'
2 chopped onions
6 peeled and diced tomatoes
2 green peppers, diced
4 tablespoons of chopped parsley
1 kg of cassava (manioc)
3 grated coconuts (reserve 1 for the rice topping)
1 kg of shrimp, peeled and deveined
'Coconut oil'
'Heat half of the olive oil in a frying pan.'
Fry half of the onion, tomato, green pepper, and parsley
Add all the cassava, cut into small pieces, and stir well
Cook for 30 minutes, stirring frequently to prevent burning
Remove the coconut cream from 2 coconuts, reserving the third for the rice topping
At the end of cooking, add 3 cups of boiling water and remove the excess coconut cream
Add this coconut cream to the cassava mixture
Cook slowly, mashing the mixture occasionally
This may take about 2 hours
When the mixture thickens too much, add small amounts of water
When the cassava is cooked, mash it well
While this is cooking, fry the remaining vegetables with the other half of the olive oil
Add raw shrimp and cook over low heat for 5 minutes
Add the coconut cream from 2 coconuts
Cook until the shrimp is done
Mix the two mixtures (cassava and shrimp) to taste
If desired, add coconut oil to obtain a yellowish color.
