Jim's main course on the second day of the Cardiff Come Dine With Me translates as 'chicken with Bahian sauce and cassava root.'
Take note! Raw manioc is poisonous. Do not eat it raw, and make sure you wash your hands well before touching any other food!
1. Chop the onion. Melt the palm oil in a pan and fry the onion gently. Add the chicken, tomatoes, chilli, some salt, and the coconut. You may need to add more water as the coconut absorbs liquid. Check the water level regularly, and cook for approximately one hour. Add the prawns at the end of the cooking, bring back to a simmer, and serve. Frozen prawns usually have a high water content, so you might want to allow the sauce to thicken up before adding the prawns.
2. For the manjoca: Peel and cut manioc into one-inch cubes. Boil until tender (test with a skewer as you would potatoes). Let the cubes cool, then deep-fry them just before serving to brown and crisp them.
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