Bobo de Camarao (Creamy Cassava and Prawn Stew)
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Ingredients
- 600 g raw tiger prawns, peeled
- 600 g cassava, peeled and cut into chunks
- 400 ml tinned coconut milk
- 2 tbsp red palm oil
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes
- 1 red pepper, diced
- 2 tbsp fresh coriander, chopped
- 1 lime
Nutrition (per serving)
- Calories
- 643 kcal
- Protein
- 31.2 g
- Carbohydrate
- 65.6 g
- of which sugars
- 9.9 g
- Fat
- 27.4 g
- of which saturates
- 20.3 g
- Fibre
- 6.2 g
- Salt
- 0.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the cassava in salted water for 20-25 minutes until completely soft. Drain, keeping 200ml of the cooking water.
- 2
Mash the cassava with the reserved water and half the coconut milk until smooth and thick, like mashed potato.
- 3
Heat the red palm oil in a pan and cook the onion, garlic and red pepper for 6 minutes until soft. Add the tomatoes and cook for 3 minutes more.
- 4
Season the prawns, stir them into the pan and cook for 3-4 minutes until they turn pink and are cooked through.
- 5
Stir in the remaining coconut milk and the mashed cassava and simmer for 5 minutes, loosening with a splash of water if it is very thick.
- 6
Finish with the fresh coriander and a squeeze of lime, then serve in bowls.
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