Bobo de Camarão

Method

Heat the palm oil in a large, heavy-bottomed pot over medium heat and sauté the diced onions and minced garlic until softened and golden, approximately 3-4 minutes. Add the cubed cassava root and stir well to coat with the oil, then pour in the fish stock and bring to a simmer. Cook the cassava for 15-18 minutes until completely tender, then mash roughly with the back of a wooden spoon to create a chunky puree. Stir in the coconut milk, lime juice, salt, pepper, and chilli flakes, then gently fold in the prawns and cook for 4-5 minutes until they turn pink and are just cooked through. Remove from heat and fold through the fresh coriander and parsley just before serving. The consistency should be creamy and porridge-like, not thick or stew-like.