Ingredients

• 1 lb yucca root, Peeled and chopped into 1inch pieces
• 2 tablespoons olive oil
• 2 medium onions, chopped fine
• 4 ripe tomatoes, chopped fine
• 2 lbs small cooked peeled prawns (shrimp)
• 60 g coriander, chopped (cilantro, half a large bunch)
• 100 g coconut cream, grated (in solid block form)
• 1 1/2-3 tablespoons palm oil
• 1 lime, quartered

Instructions

1. Cook the Yucca root in plenty of salted water for 30-40 minutes or until tender enough to mash.

2. Drain off most but not all of the water and mash the mixture well.

3. Heat the oil and fry the onions until just starting to brown on a medium heat.

4. Add the tomatoes and cook for around 5 minutes.

5. Throw in the prawns with a little salt and pepper along with the coconut cream and allow to melt together.

6. 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.

7. Stir in the palm oil and serve with white rice and a wedge of lime.

8. Food of the Gods.

9. 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.