Instructions

1. 1.

   Heat the palm oil in a heavy-bottomed pot or Dutch oven over medium heat until vibrant and shimmering.

   2 tbsp Palm oil / Dendê

2. 2.

   Sauté the chopped onions in the oil until they soften and take on a beautiful orange glow from the dendê.

   1 pc Yellow onion

3. 3.

   Stir in the minced garlic (or Brazilian sofrito) and cook for about a minute until the aroma fills your kitchen.

   4 pc Garlic cloves

4. 4.

   Add the diced bell peppers to the pot and continue to sauté until they are tender.

   1.5 pc Bell pepper, red (Diced red, yellow, and green peppers)

5. 5.

   Incorporate the tomato chunks and a pinch of salt. Cook while gently mashing the tomatoes with a wooden spoon as they soften to help create a rich base.

   2 pc Tomatoes, 1 ml Salt

6. 6.

   Stir in the grated ginger, chopped cilantro, and the shredded yuca. Pour in the coconut milk and enough water (250-500 ml / 1-2 cups) to cover.

   1 tbsp Ginger, fresh (Grated), 4 tbsp Cilantro, fresh (Chopped), 600 g Yuca root / Cassava (Peeled and shredded), 4 dl Coconut milk 18%

7. 7.

   Simmer the mixture over low heat for 20-30 minutes, stirring occasionally to prevent the yuca from sticking to the bottom. Add more water or stock if the stew becomes too dense.

8. 8.

   Halfway through the simmering process, add the finely diced chili pepper and sliced green onions. Adjust seasoning with salt and pepper to your preference.

   1 pc Chili pepper (Optional for heat), 3 pc Green onion / Scallion, 1 ml Black pepper

9. 9.

   Once the yuca has softened completely and thickened the sauce, add the peeled shrimp. Cook for 5-10 minutes until they are pink and opaque, being careful not to overcook them.

   500 g Shrimp (Peeled and deveined)