shrimp shells and heads - from 1.5kg of medium pink shrimp
palm oil - to taste (1 tablespoon for the broth, more for the Bobó to taste)
ripe Italian tomatoes - 2
leek - 1
garlic head - 1
onions - 2
small piece of ginger - 1
bay leaves - 2
small branch of thyme - 1
coriander stalk with root - 1
coriander seeds - to taste
white pepper - to taste
black pepper - to taste
allspice - to taste
cumin seeds - to taste
cloves - to taste
water - 2L
cooked cassava - 1kg
medium pink shrimp - 1.5kg (cleaned and shelled, seasoned with salt and lime)
red bell pepper - 1
yellow bell pepper - 1
coriander stalk - 1
deseeded chili peppers - 5 (2 dedo-de-moça, 3 de cheiro)
garlic cloves - 5
ginger - 2 tablespoons (grated or cubed)
dry white wine - 1/2 cup
salt - to taste
Syrian seasoning - to taste (for the broth)
coconut milk - 200ml
lime - 1 (Tahiti)
fresh coconut - 200g (in pieces)
chives - to taste
coriander leaves - to taste