Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the vegetables for fire-roasting by tossing 2 large sweet potatoes, 1 large red bell pepper, 1 large green bell pepper, 1 large onion, and 400 grams hearts of palm with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper.

2. 2

   Fire-roast the seasoned vegetables over an open flame or grill until softened and slightly charred, about 20-30 minutes, turning occasionally.

3. 3

   In a large pot, heat 1 tablespoon olive oil over medium heat, then sauté 4 minced garlic cloves, 1 tablespoon grated fresh ginger, and 1 finely chopped small malagueta chili for 2 minutes until fragrant.

4. 4

   Add 1 diced large tomato, 1 teaspoon annatto powder, 1/4 cup chopped fresh cilantro, and 1/4 cup chopped fresh parsley to the pot, cooking for 5 minutes until the tomato breaks down slightly.

5. 5

   Pour in 400 ml full-fat coconut milk and 1/2 cup vegetable broth, bring the mixture to a simmer, and cook for 10 minutes, allowing the flavors to meld.

6. 6

   Gently fold the fire-roasted sweet potatoes, bell peppers, onion, and hearts of palm into the simmering coconut milk sauce.

7. 7

   Stir in 2 tablespoons fresh lime juice, season the "Moqueca" with salt and black pepper to taste, and allow it to simmer for another 5 minutes to fully combine the flavors before serving.