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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yucca root	1		Peeled chopped	806.9352	0.0	179.5204	4.5333
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
tomato	4		ripe chopped	248.2759	55.0525	12.9535	2.1589
	2	lbs	cooked peeled	806.9352	0.0	179.5204	4.5333
coriander	60	g	chopped	13.8	2.202	1.278	0.312
coconut cream	100		grated	79200.0	1596.0	871.2	8323.2
palm oil	1 1/2 - 3	tablespoons		0.0	0.0	0.0	0.0
lime	1		quartered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.