Bobó de Camarão

Method

Heat the palm oil in a large heavy-bottomed pan and gently sauté the onion, garlic and chilli until softened and fragrant. Stir in the tomato paste and cook for one minute. Add the cubed cassava root and vegetable stock, bringing to the boil, then simmer for 15-20 minutes until the cassava is very tender and beginning to break down. Mash the cassava roughly with a wooden spoon to create a thick, textured base. Pour in the coconut milk and stir well, adding the fresh coriander and parsley. Season with salt, pepper and lime juice. Gently fold in the prawns and simmer for 4-5 minutes until cooked through, being careful not to overcook them. Serve hot with white rice, farofa and hot sauce on the side.