Ingredients:

  • 1 lb (450g) peeled and boiled cassava (manioc root), cubed
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1/2 cup (120ml) reserved cassava cooking water or seafood stock
  • 1 lb (450g) medium shrimp, peeled and deveined
  • 2 tbsp (30ml) Dendê oil (red palm oil)
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1 red bell pepper (150g), finely diced
  • 2 medium (100g) tomatoes, seeded and diced
  • 1 tsp (5g) smoked paprika
  • 1 tbsp (15ml) fresh lime juice
  • 2 tbsp (30g) fresh cilantro, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the boiled cassava and coconut milk into a high-speed blender. Pulse until the mixture is completely smooth and resembles a thick cream. If too thick, add the reserved cassava water one tablespoon at a time and set aside.
  2. Heat 1 tablespoon of Dendê oil in a large pot over medium-high heat. Add the shrimp in a single layer, season with salt, and sear for 1–2 minutes per side until just pink. Remove the shrimp immediately and set them on a plate.
  3. Add the remaining 1 tablespoon of Dendê oil to the same pot. Sauté the diced onion and minced garlic until the onion becomes translucent.
  4. Stir in the red bell pepper and diced tomatoes, cooking for 3–4 minutes until the vegetables soften and the tomatoes break down.
  5. Pour the blended cassava mixture into the pot with the vegetables. Stir constantly over medium heat for 5 minutes until the soup begins to bubble gently.
  6. Stir in the seared shrimp, smoked paprika, fresh lime juice, and chopped cilantro. Heat through for 1 minute and serve.