Directions

1. Cook the cassava: In a pot, add the cassava with enough water to cover it. Boil until soft (about 20–30 minutes). Then blend it with a little of the cooking water to make a thick puree. Set aside.

2. Season and cook the shrimp: Season the shrimp with salt and pepper. In a large pan, heat 1 tablespoon of olive oil. Cook the shrimp for 2–3 minutes on each side, until just pink. Remove from the pan and set aside.

3. Make the flavor base: In the same pan, add 1 tablespoon of olive oil. Sauté the onion, garlic, bell pepper, tomato, and chili (if using) until soft.

4. Add the cassava puree: Pour the cassava puree into the pan and mix well. Add the coconut milk and palm oil. Stir everything together and let it cook for 5–10 minutes, until the flavors combine and the texture is creamy.

5. Add the shrimp back: Put the cooked shrimp back into the pot. Mix gently and cook for 2–3 more minutes, just to warm it all up.

6. Final touch: Taste and adjust the salt if needed. Sprinkle with chopped cilantro or parsley before serving.