Bolo do caco with sourdough starter

Boil the sweet potatoes until cooked, then mash them well until you get a smooth purée and let them cool.

Dissolve the sourdough starter in 100 g of lukewarm water and let it rest for 10 minutes.

Add the flour and the sweet potato purée, and start kneading while gradually pouring in the remaining 80 g of water.

When the dough has absorbed the water, add the salt and knead until the dough becomes smooth and elastic.

Transfer the dough to a bowl, cover with cling film, and let it rise until doubled in volume.

Divide the dough into 100 g pieces, shape them into small loaves and flatten them to a thickness of about 2 cm.

Let the loaves rise again, covered with a clean kitchen towel, for another hour.

Cook in a pan with a lid for 3-4 minutes per side, or in a preheated oven at 180°C for about 20-25 minutes.

For the garlic butter: blend the cold butter into a cream with a pinch of garlic powder and coriander or parsley to taste.

For the shrimp marinade: mix lime juice, lime zest, coconut sugar, garlic powder, grated ginger, soy sauce, and extra virgin olive oil.

Submerge the shrimp in the marinade and let them rest in the refrigerator for about 1 hour.

Cook the marinated shrimp in a pan or on the grill for a few minutes per side until they turn pink and slightly caramelized, while keeping their juiciness.