Shrimp and creamy cassava sauce

This is a classic dish from the northeastern Brazilian State of Bahia. The cassava comes from my own backyard, it is a pretty easy plant to grow. Cilantro and dende oil make this dish quite fragrant.


Bobó de Camarão (Shrimp and creamy cassava sauce)


500g shrimp, peeled and deveined
250g sweet cassava, peeled and quartered
6 tomatos, peeled, deseeded and chopped
a handful of chives and fresh parsley leaves, chopped
1 lg onion, chopped
3 cloves garlic, chopped
salt to taste
1 red bell pepper, sliced into thin strips
400ml coconut milk
a handful (or two) chopped cilantro
1 cup milk
100ml dende oil (palm tree oil) - add less if you want


Cook the cassava in water to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender. When done, puree the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.
Meanwhile, heat dende oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes. Add chives and parsley, season with salt. Stir in the pureed cassava, cook stirring until the mixture is hot. Add the shrimp and wait until they are cooked through (don't overcook). Taste and add more salt if necessary. Finally, stir in chopped cilantro. Remove from the heat, and serve hot with white rice.