Peel the cassava and chop into large pieces. Place in a large saucepan and cover with cold, salted water. Bring the water to the boil and cook until the cassava is tender. Drain the cassava and then use a hand mincer to puree the vegetable. Set aside.
Peel the onions. Finely dice 1 onion and place in a large pan with a drizzle of olive oil and a pinch of salt. Sweat the onion until soft and then add the rice. Once the rice is transparent, add the water and cook gently until all the water has evaporated. Cover the pan with a lid to keep the rice warm.
Peel the tomatoes, cut into quarters and then remove the seeds. Repeat with the red peppers.
Chop the onions, tomatoes and the peppers into small cubes (brunoise).
Peel the prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.
Place the remaining two chopped onions in a large pan and add a drizzle of olive oil and a pinch of salt. Add the tomatoes and the peppers. Cook gently for 3 minutes, season with salt and then add the puréed cassava and the rice. Add the coconut milk and check the seasoning.
Pan fry the prawns in a little olive and oil and then season.
Serve the rice on warmed plates and then add the prawns.
«Feel free to replace the prawns with langoustines and add a little chopped chicken to this recipe.»