Prawns in cassava sauce

Bobó is the name given to any dish thickened with cassava. Its origins lie in West Africa, where it is made with yam; the recipe was brought to Brazil by slaves. Cassava is used extensively in Brazilian cooking in preference to potatoes, rice and pasta. It mashes to a wonderfully smooth purée which here is turned into a sauce with the addition of creamy coconut milk, tomatoes and a tasty stock.