* 8 large prawns * 12 smaller prawns * 4 tomatos -peeled and chopped * 1 large onion, chopped * 2 or 3 cloves of garlic * 1 kg of cassava, boiled and chopped. * 2 cups of coconut milk * 4 cusp of shrimp stock (use the heads and skins from your prawns!) * 2 table spoons of Palm Oil (Dendê) paste * 1 cup of double cream * fresh coriander * salt and pepper Our second special guest - excellent - this time we were graced by the gorgeous presence of Gianna Toni, from Brazilian magazine Jungle Drums. It was also the very day England celebrated 200 years since parliament passed the law which stopped the slave trade, thus helping bring about abolition around the world. And by coincidence, Gianna's favourite Brazilian dish is Bobó de Camarão - a typical Afro-Brazilian recipe! Bobo is a kind of sauce which, in West Africa where it comes from, is made with yams or bread fruit. The Brazilian version uses our ubiquitous cassava - of course.