Bobo De Camaráo (Cassava Rice Pot)

shrimp

1. Marinate the prawns with the lemon juice for 1-2 hours. Stir every now and then. Then cut the cassava into large pieces, peel and wash. Boil the pieces in water until they are soft. Drain the water. (In the middle of the manioc there is a hard stalk that does not get soft and has to be removed.) Puree the pieces in a mixer with the coconut milk and then set the puree aside. Cut the onions, peppers and the previously peeled tomatoes into small cubes. Then sweat the onions in a large saucepan. Then add the peppers and tomatoes and let simmer. Add the garlic through a press and mix in the puree. Let simmer on a low flame. In a pan, lightly sear the prawns in a little oil without the lemon juice. Put the prawns in the pot and mix. Stir in the lemon juice and mix in the palm oil. Season to taste with salt, pepper, chives and parsley.

garnish

1. Lightly toast the pressed garlic cloves in a little oil. Add the rice and brown it briefly. Pour hot water on until the rice is covered. Add salt to taste and cover and simmer over medium heat until the water has almost been absorbed by the rice. Fill again with hot water until the rice is covered again. Continue to simmer as before and fill up with water one more time. When the water is completely absorbed by the rice, the rice should be cooked through.