Moqueca de Caju (Cashew Nut Stew)

Ingredients & Substitutes

Instructions

1. 1

   Soak 2 cups of raw cashew nuts in hot water for 30 minutes, then drain them thoroughly.

2. 2

   In a large pot or deep skillet, heat 2 tablespoons of dendê oil over medium heat, then add 1 large chopped onion and cook until softened, about 5 minutes.

3. 3

   Add 4 minced cloves of garlic, 1 sliced red bell pepper, and 1 sliced yellow bell pepper to the pot and sauté for 8 minutes until the vegetables are tender.

4. 4

   Stir in 2 diced large ripe tomatoes and cook for another 5 minutes, allowing the tomatoes to break down slightly.

5. 5

   Pour in 1 can (13.5 oz) of full-fat coconut milk and the drained cashew nuts, bring the mixture to a gentle simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld and the cashews to soften further.

6. 6

   Season the stew with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then gently stir in the juice of 1 lime.

7. 7

   Garnish the Moqueca de Caju with 1/2 cup of fresh chopped cilantro just before serving.