👨‍🍳 Instructions

1. 1

   Prepare the cassava: Place the peeled and chunked cassava in a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer until the cassava is very tender, about 20-25 minutes. Drain well, discarding the tough central fibers if not already removed. Mash the cooked cassava thoroughly with a fork or potato masher until smooth and lump-free. Alternatively, process in a food processor until a smooth puree forms. Set aside.

   ⏱️ 30 minutes
2. 2

   Sauté aromatics: Heat 1 tablespoon of dendê oil in a large pot or Dutch oven over medium heat (around 175°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the chopped tomatoes and cook until they begin to break down, about 3-5 minutes.

   ⏱️ 15 minutes
3. 3

   Create the sauce base: Pour in the coconut milk and add the mashed cassava to the pot with the sautéed aromatics. Stir well to combine, ensuring there are no lumps of cassava. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Cook for about 10 minutes, allowing the sauce to thicken slightly.

   ⏱️ 10 minutes
4. 4

   Cook the shrimp: Add the peeled and deveined shrimp to the simmering sauce. Stir gently to distribute them evenly. Cook for 5-8 minutes, or until the shrimp turn pink and opaque and are just cooked through. Be careful not to overcook the shrimp, as they can become tough.

   ⏱️ 8 minutes
5. 5

   Finish and serve: Stir in the remaining 2 tablespoons of dendê oil and the chopped cilantro. Season generously with salt and black pepper to taste. The dendê oil should lend a vibrant orange-red hue and a distinct aroma to the dish. Simmer for another 1-2 minutes to allow the flavors to meld. Serve hot, garnished with extra fresh cilantro, typically with white rice.

   ⏱️ 3 minutes