Peel and chop yucca root into 1-inch pieces.

Cook yucca in salted water for 30-40 minutes, or until tender.

Drain most of the water, leaving some moisture.

Mash the yucca well.

Heat olive oil in a pan on medium heat.

Chop onions finely.

Fry onions until golden brown.

Chop tomatoes finely.

Add tomatoes to the pan and cook for 5 minutes.

Add cooked prawns, salt, and pepper.

Add coconut cream and allow to melt.

Chop coriander.

Add coriander and mashed yucca to the pan.

Mix well to combine.

Cook for 5 minutes, or until the stew thickens.

If needed, cook longer to evaporate excess liquid.

Stir in palm oil.

Serve hot with white rice and a lime wedge.