Brazilian Coconut Cashew Moqueca

Ingredients & Substitutes

Instructions

1. 1

   Soak 1 cup of raw cashews in hot water for at least 30 minutes, then drain them thoroughly.

2. 2

   Heat 2 tablespoons of dendê oil in a large pot or Dutch oven over medium heat, then add 1 medium red onion, 1 large red bell pepper, and 1 large yellow bell pepper and sauté for 8 minutes until softened.

3. 3

   Stir in 4 cloves of minced garlic and 2 large diced ripe tomatoes, cooking for another 5 minutes until the tomatoes begin to break down.

4. 4

   Add the soaked and drained 1 cup of cashews, 1 (13.5 ounce) can of full-fat coconut milk, and 1/2 cup of vegetable broth to the pot, bringing the mixture to a gentle simmer.

5. 5

   Cover the pot and cook for 15 minutes, allowing the flavors to meld and the cashews to soften further.

6. 6

   Remove the pot from the heat and stir in 1/4 cup of fresh lime juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, adjusting seasoning to your taste.

7. 7

   Garnish the Brazilian Coconut Cashew Moqueca with 1/2 cup of freshly chopped cilantro just before serving.