Bobó de Camarão (Brazilian Shrimp and Coconut-Cassava Stew)

Step 1

Place the cassava chunks in a large pot, cover with water, and boil for 20 to 25 minutes until very tender.

Step 2

Drain the cassava, reserving 1 cup of the cooking liquid, then mash the cassava with 1 cup of the coconut milk and the reserved cooking liquid until smooth; set aside.

Step 3

Heat the olive oil in a large pot over medium heat and cook the onion and garlic for 4 minutes until softened and fragrant.

Step 4

Add the diced tomatoes and cook for 5 minutes, until they break down into a sauce.

Step 5

Stir in the mashed cassava mixture and the remaining coconut milk, then season with the salt.

Step 6

Simmer over low heat for 10 minutes, stirring occasionally, until the stew thickens.

Step 7

Add the shrimp and cook for 4 to 5 minutes, until they turn pink and opaque and reach an internal temperature of 145°F.

Step 8

Stir in the fresh cilantro and serve hot over rice.