DUBAI: This traditional Bobó de Camarão (Shrimp Bobo) recipe comes from chef Daniel Magalhães, the head chef at Dubai"s Fogueira situated at Delta Hotels. The chowder-like shrimp dish is fairly simple to make at home and is delicious served over a bed of white rice. It can also be eaten as a standalone meal. Ingredients: 1kg fresh shrimp Salt​ 3 cloves of garlic, chopped and kneaded​ Juice of 1 lemon​ Black pepper​ 1kg of cassava 3 onions, 1 sliced and 2 grated 1 bay leaf​ 6 tablespoons of olive oil​ 2 glasses of coconut milk​ 1 bunch of chopped parsley 2 cans of ready-made tomato sauce 1 tablespoon of red bell pepper 1 tablespoon of yellow bell pepper 2 green chilies, finely chopped​ 2 tablespoons of palm oil Directions: 1. Wash the shrimp and season with salt, garlic, pepper and lemon, let marinate. ​ 2. Take a pan of water and cook the cassava into small pieces, with bay leaf and onion in slices. ​ 3. When soft, add a glass of coconut milk. ​ 4. Allow to cool a little and beat in the blender.​ 5. Heat the olive oil, add the grated onion and let it brown. ​ 6. Add the shrimp and fry. ​ 7. Add the cans of tomato sauce, the parsley, the chili and bell pepper and cook for a few minutes. ​ 8. In the same pan, add the cassava beaten in the blender, another glass of coconut milk and palm oil.​