Bobó de camarão

If the shrimp aren't already peeled, remove the meat from the shells and heads. Rinse the shells and heads, place them in a pot with 500 ml water, half the onion, 1 garlic clove, the bay leaf and coriander seeds; bring to a boil, simmer for 20 minutes, then strain and reserve 400 ml of the stock.

Peel the cassava, cut it into large chunks, cover with the remaining water, season with salt and cook for 20–25 minutes, until it's easily pierced with a fork. Remove any tough fibers, then mash the cassava with 200 ml coconut milk and 250 ml of the stock into a thick, smooth purée.

Toss the shrimp with lemon juice, salt and black pepper and let sit for 10 minutes. Heat olive oil in a wide pot, sear the shrimp for 1–2 minutes per side, just until pink, and transfer to a plate.

In the same pot, heat the dendê oil. Add the remaining finely chopped onion, 3 minced garlic cloves, the diced red bell pepper and chili pepper; cook for 5 minutes over medium heat.

Add the diced tomato and simmer for 5 minutes, until softened. Stir in the cassava purée and the remaining coconut milk, mix well and heat gently for 5–7 minutes over low heat; don't let the sauce come to a hard boil.

Return the shrimp to the pot, warm through for 2 minutes, and season with salt and pepper to taste. Turn off the heat, stir in fresh cilantro and serve the bobó hot.