Preparation

in a large pot, put a liter of water, the cassava, the shrimp broth and the coconut milk. take to the fire and cook until the cassava is soft. remove from heat and when cool slightly beat the cassava in the blender with part of the broth. if necessary, add more broth to obtain a porridge that is not too thick. Reserve. heat the oil and add the tomato puree. when it starts to boil, add the shrimp, peppers and cook over low heat for about 5 minutes. add the cassava and let it heat up well. add the coriander and palm oil, mix well and serve next.

Ingredients

  • 1kg of peeled and chopped cassava
  • 2 shrimp broth tablets
  • 1/2 cup of coconut milk
  • 2 tablespoons of olive oil
  • 1/2 can of tomato puree (175g)
  • 1/2 kilo of clean shrimp
  • 1 chopped green pepper
  • 1 tablespoon of palm oil
  • 1 tablespoon chopped coriander