Ingredients
750 g cassava
2 medium onions
1 red bellpepper
1 green bellpepper
5 garlic cloves
250 ml coconut milk
3 tbsp palm oil
bunch of corriander
1/2 onion sliced
2 small tomatoes diced
1 small carrot sliced
1 celery stick sliced
2 leeks sliced
pepper sauce (to taste)
1 1/2 kg prawns
salt
Steps
- Shell and devein the prawns and set them aside
- Prepare a prawn stock, in a pot with couple of spoons of oil, add the prawn shells and cook for a few minutes. Then add half an onion, tomatoes, carrot, celery, leeks and cook for a few minutes. Add enough hot water to cover and cook covered on low heat for 20 minutes
- Meanwhile, peel and slice the cassava. Put the cassava in a pot and add the prawn stock and cook on medium heat for 30-40 minutes
- In a pan saute the chopped onions, red bellpepper and green bellpepper and garlic (add the garlic towards the end)
- Once the cassava is cooked and they're soft and ready, add to a blender (along with some of the liquid), coconut milk, salt, palm oil, corriander and blend until smooth. Season to taste and added pepper sauce to taste. Pour the blended mixture back into the pan
- Season the prawns with salt and pepper and sear in hot pan, 1 min per side. Add them to the prawn sauce to continue cooking there for a few minutes on medium heat
- Serve with white rice