Brazilian Prawn Bobó

Steps

1. Make a basic stock by adding the prawn shells to hot oil in a pan. Cook for a few minutes.
2. Add half an onion, a few tomatoes, one small carrot, and celery to the pan with the shells. Cook for 3 minutes.
3. Pour in enough hot water to cover the vegetables and let it cook for 20 minutes.
4. Boil the yuca root (750g) in this stock until soft, which takes about 30-40 minutes.
5. In a separate pan, sauté two medium onions, one unseeded small red bell pepper, and one unseeded small green bell pepper. Cook for about 45 minutes until they are soft and tender.
6. Add the five cloves of garlic to the peppers and onions and let them cook briefly.
7. To make the cream, add the cooked yuca root to a blender along with 250 ml (or slightly more than one cup) of coconut milk, salt, three tablespoons of palm oil, some coriander, and any desired pepper sauce. Blend until smooth.
8. In a pan, sear the prawns (1 1/2 kg), seasoned with salt and pepper, for about 1 to 2 minutes each side.
9. Add the prepared cream mixture back into the pan with the seared prawns.
10. Let the dish simmer for a couple of minutes until heated through.