Brazil Cassava Cream With Crab A Soup Recipes

BOBO DE CAMERAO (BRAZILIAN CREAMY PRAWN (SHRIMP) AND CASSAVA STE

Steps:

• Cook the Yucca root in plenty of salted water for 30-40 minutes or until tender enough to mash.
• Drain off most but not all of the water and mash the mixture well.
• Heat the oil and fry the onions until just starting to brown on a medium heat.
• Add the tomatoes and cook for around 5 minutes.
• Throw in the prawns with a little salt and pepper along with the coconut cream and allow to melt together.
• Add the coriander and mashed Yucca and mix to combine and cook for 5 minutes. It should be a thick creamy mixture by now, if not cook a little longer to evaporate some of the liquid.
• Stir in the palm oil and serve with white rice and a wedge of lime.
• Food of the Gods.
• TIP: To lower the fat content, fry the onions in spray oil, use only 70g coconut cream and use the lesser amount of palm oil. Any leftovers will freeze well.

BRAZIL, CASSAVA CREAM WITH CRAB, A SOUP

Steps:

• Peel the cassava, cut it in small pieces and cook it in water until soft.
• When it's soft, mash it, mixing it with the stock little by little.
• A mixture or a food processor gives excellent results.
• Use the clearest, best quality stock you can.
• Meanwhile, steam some crab - use water with some lemon.
• Or, just use flaked crab meat.
• Make sure there are no cartilage pieces.
• Season the cassava in stock, now add the crab meat.
• Let the crabmeat heat up in the hot soup.
• Pour into a tureen or individual bowls, and sprinkle with salt and pepper and a few drops of olive oil.