4 Serves
57 Mins
Peel and chop the cassava into small pieces, then boil them in a large pot until very tender.
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Vitamin E
4 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
125 µg / 400 µgCalcium
140 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
395 mg / 1,250 mgPotassium
1176 mg / 4,700 mgSodium
440 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
8 g / 28 gSugar
9 g / 50 gSaturated Fat
17 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
101 gAlcohol
0 g
Drain the cassava and process it in a blender with coconut milk until a smooth, thick puree is formed.
In a large skillet, heat the oil and sauté the diced onion, garlic, and bell peppers until softened.
Add the shrimp to the skillet and cook until they turn pink, seasoning with salt and pepper.
Stir in the cassava puree and a splash of dendê oil, simmering everything together until the flavors meld and the stew is heated through.
25
g75
g24
g
