Instructions: Peel the Boniato and cut in 1/2-inch-square cubes, place in cold water to cover in a suitable pot, along with 1 teaspoon of salt and place over medium heat. Bring to a boil, and reduce the heat to allow the Boniato to simmer. Cook for 18 to 20 minutes or until tender when pierced.

In a large skillet heat the olive oil over low flame for 1 minute before adding the achiote. Cook for 30 seconds to flavor and color the oil a light red. Add the diced onion and cook slowly 10 minutes until caramelized.

Cut the corn from the cob and reserve. Add the garlic, jalapeno, red pepper, cut cobs, coconut milk and condensed milk and season with salt and pepper. Reduce the heat and simmer 15 to 18 minutes on medium. Remove the cobs at the end of the simmering time.

Add the raw corn and shrimp, and simmer slowly to cook an additional 3 minutes, being careful not to overcook the shrimp.

Spoon some cooked Boniato onto plates and ladle some corn sofrito over the top.

This recipe yields 6 portions.

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