Manoic flour, from South American food shops, is used in this dish to make farofa, a popular Brazilian condiment.






Skill level

Average: 3.2 (50 votes)


  • 1 kg seafood marinara mix
  • 1 kg peeled, cleaned green king prawns
  • 2 tbsp olive oil
  • ½ lemon, juiced
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1 red capsicum, sliced
  • 2 yellow bell peppers, sliced
  • 4 tomatoes, peeled, seeded, sliced
  • 400 ml coconut milk
  • 400 ml coconut cream
  • 50 ml sustainable dende (palm) oil
  • 1 tsp chilli flakes
  • 1 tbsp butter
  • 1 spring onion, sliced
  • ½ cup toasted manioc flour
  • salt
  • chopped coriander and flat-leaf parsley, rice, to serve


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 20 mins

Place seafood marinara mix and prawns in separate bowls. Add half the olive oil and lemon juice  to each bowl, season and toss to coat. Refrigerate for 20 minutes.

Place a large wok over medium heat. Add remaining olive oil,  red onion and garlic, and cook for 4 minutes or until translucent. Add red capsicum and yellow bell peppers and cook for 1 minute. Add tomato and cook for 6 minutes. Increase heat to high, add marinara mix and cook for 10 minutes or until lightly coloured. Reduce heat to medium, add coconut milk, coconut cream, dende (palm) oil, chilli flakes and prawns and cook for 10 minutes or until seafood is just cooked. Remove from heat and season.

Place  butter in a frying pan over medium heat. Add spring onion and cook for 1 minute. Add  toasted manioc flour, season with salt and cook, stirring, for 4 minutes. Scatter manioc mixture, chopped coriander and flat-leaf parsley over stew. Serve with rice.

Photography Katie Kaars

As seen in Feast magazine, May 2014, Issue 31.