Brazilian Fish and Pumpkin Bobó with Cilantro Rice and Crunchy Cucumber

Instructions

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   1. Place the cassava in a pot with enough water to cover it and a pinch of salt. Cook over medium heat until very tender, about 20 to 25 minutes. Drain, remove any tough inner fibers, and set aside.

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   2. Meanwhile, cook the pumpkin in another pot with a little water until soft, 10 to 12 minutes. Drain and set aside.

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   3. Marinate the fish with half of the garlic, half of the lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cumin, and the sweet paprika. Let it rest for 10 minutes while you continue with the recipe.

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   4. For the rice, heat 1 tablespoon olive oil in a saucepan over medium heat. Add 60 g of the chopped onion and sauté for 2 minutes. Add the rice and stir for 1 minute. Pour in 720 ml (3 cups) water and 1/2 teaspoon salt. Once boiling, cover and cook on low for 15 minutes, until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

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   5. Toss the cucumber with the vinegar, zest of 1 lime, a pinch of salt, a pinch of pepper, and 2 tablespoons chopped cilantro. Chill until ready to serve so it stays crisp.

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   6. In a blender, process the cooked cassava, cooked pumpkin, and coconut milk until smooth and thick. If needed, add a few tablespoons of water so the mixture blends easily.

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   7. In a wide pot, heat the remaining tablespoon of olive oil with the dendê oil over medium heat. Add the remaining onion and sauté for 3 to 4 minutes. Stir in the remaining garlic, red bell pepper, tomato, and hot chili, and cook for 5 minutes until the vegetables soften.

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   8. Pour the cassava, pumpkin, and coconut cream into the pot. Cook over medium-low heat for 5 minutes, stirring so it does not stick. Adjust with the remaining salt and pepper.

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   9. Gently add the marinated fish to the hot cream. Cook over low heat for 6 to 8 minutes, until the fish is opaque, tender, and flakes slightly. Add the remaining lime juice and the remaining half of the cilantro.

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    10. Fluff the rice with a fork and mix in the rest of the chopped cilantro. Serve the bobó hot with the cilantro rice on the side and finish with the crunchy cucumber on top or alongside.

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    11. If you want to keep the dish warm before serving, you can leave the pot covered over very low heat or in a preheated oven at 200°F / 95°C for up to 10 minutes. Do not let it boil vigorously or the fish may dry out.