Trim, peel and chop <quantity>1</quantity> medium cassava root into large pieces

Cook the cassava root in boiling water over medium heat until tender

Blend the cassava root with some of the cooking liquid until it is a smooth, thick purée

Peel and dice <quantity>1</quantity> onion into small pieces

Remove the core from <quantity>1</quantity> tomato and dice it into small pieces

Remove the seeds and ribs from <quantity>1</quantity> yellow bell pepper. Dice it into small pieces

Chop <quantity>½<unit>bunch</unit></quantity> of coriander

Season <quantity>350<unit>g</unit></quantity> of peeled medium shrimp with the zest from <quantity>1</quantity> lime, <quantity>2</quantity> minced garlic cloves and salt to taste. Mix to combine

Add the juice from <quantity>1</quantity> lime and mix to combine

Add <quantity>2<unit>tbsp</unit></quantity> of red palm oil to a medium pot over medium heat

Add the onion and stir until tender

Add diced yellow bell pepper and stir until tender

Add the tomato and stir until the bottom of the pot is almost dry

Add the cassava purée and <quantity>1<unit>cup</unit></quantity> of coconut milk. Stir to combine

Season with salt to taste. Bring to a boil, then turn off the heat

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a hot skillet over high heat. Cook the shrimp until they are slightly pink and orange

Add the shrimp to the bobó sauce over low heat. Stir to combine

Reserve <quantity>1<unit>tbsp</unit></quantity> of the chopped coriander. Add the rest to the pot and stir to combine. The shrimp bobó is ready

Scoop into a bowl. Garnish with little beak pepper, chopped coriander, and nasturtium leaves to taste

Enjoy!