Chef Luciana: "I also used cassava. It's a Brazilian root vegetable. It was brought to Africa by the Portuguese to help with the hunger. So I made cassava in different ways. A bisque, little pieces of cassava and tapioca, which is the cassava starch. The protein is prawns."

Judging

Tom Colicchio: "The flavor is really good. I think the cassava is really well seasoned. But the Shrimp, I don't know if you need it."