Smoky Mushroom and Black-Eyed Pea Bobó with Coconut Rice and Cashew Crumbs

Instructions

1. 1

   1. Place the cassava in a pot with 1.2 l (5 cups) water and 1 teaspoon of the salt. Bring to a boil, reduce the heat, and cook for 25 to 30 minutes, until very tender. Remove any thick inner fibers if present.

2. 2

   2. Meanwhile, in another medium pot, heat 1 tablespoon olive oil over medium heat. Add 60 g (about 1/2 cup) of the onion and sauté for 2 minutes. Stir in the rice, shredded coconut, and a pinch of salt; cook for 1 minute. Add 240 ml (1 cup) hot water and 120 ml (1/2 cup) of the coconut milk. Once boiling, cover, reduce the heat, and cook for 15 minutes. Turn off the heat and let rest, covered, for 10 minutes.

3. 3

   3. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the mushrooms in a single layer and brown for 6 to 8 minutes, stirring only as needed so they color well. Add half of the minced garlic and a pinch of salt; cook 1 minute more. Set aside.

4. 4

   4. In a wide casserole, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the remaining onion for 3 minutes. Add the rest of the garlic and the red bell pepper and cook 3 minutes more. Add the tomato, smoked paprika, and cumin, and cook for 4 minutes until you have a juicy base.

5. 5

   5. Drain the cooked cassava, reserving 240 ml (1 cup) of the cooking liquid. Blend the cassava with the remaining coconut milk, the reserved cooking liquid, and the lime juice until smooth and thick.

6. 6

   6. Pour the cassava cream into the casserole with the sautéed vegetables. Add the browned mushrooms and cooked black-eyed peas. Cook over medium-low heat for 8 to 10 minutes, stirring often, until the bobó is creamy and even. Adjust with the remaining salt if needed.

7. 7

   7. For the cashew crumbs, heat a small skillet over medium heat. Add the chopped cashews and cassava flour and cook for 2 to 3 minutes, stirring, until fragrant and lightly golden. Add the lime zest and 2 tablespoons of the chopped cilantro, mix for 30 seconds, and remove from the heat.

8. 8

   8. Fluff the coconut rice with a fork and mix in half of the scallions. Stir the remaining cilantro into the bobó.

9. 9

   9. Serve the hot bobó with the coconut rice on the side. Finish with the cashew crumbs on top and the remaining scallions. If you want to warm it in the oven before serving, use an oven-safe dish at 180 °C / 350 °F for 8 to 10 minutes.