Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 3 large ripe plantains into 1-inch thick rounds and dice 400 grams of heart of palm into similar sized pieces, then chop 1 medium red bell pepper, 1 medium onion, 2 medium tomatoes, and mince 3 cloves of garlic.

2. 2

   Heat 2 tablespoons of dendê oil in a large clay pot or heavy-bottomed pot over medium heat, then add the chopped 1 medium onion and 3 minced cloves of garlic and sauté until fragrant, about 3 minutes.

3. 3

   Stir in the chopped 1 medium red bell pepper and 2 medium tomatoes, cooking for 5 minutes until the vegetables begin to soften.

4. 4

   Gently add the sliced 3 large ripe plantains and diced 400 grams heart of palm to the pot, followed by 400 ml of coconut milk, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

5. 5

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the clay pot, and let it cook for 20-25 minutes, allowing the flavors to meld and the plantains to become tender.

6. 6

   Uncover the moqueca, stir in 0.25 cup of fresh cilantro, and squeeze in the juice of 1 medium lime, then continue to simmer for an additional 5 minutes to incorporate the fresh flavors.

7. 7

   Serve the Moqueca de Banana da Terra com Palmito hot, optionally garnished with extra fresh cilantro.