Moqueca de Palmito

Ingredients & Substitutes

Instructions

1. 1

   Drain 800 grams of hearts of palm and slice them into 1-inch thick rounds.

2. 2

   Heat 3 tablespoons of dendê oil in a large pot or Dutch oven over medium heat.

3. 3

   Add 1 medium red onion, finely chopped, 1 medium red bell pepper, diced, and 1 medium yellow bell pepper, diced, to the pot and sauté for 5 minutes until softened.

4. 4

   Stir in 3 large garlic cloves, minced, and 2 medium ripe tomatoes, chopped, cooking for another 3 minutes until fragrant.

5. 5

   Gently fold in the sliced hearts of palm, 400 ml of full-fat coconut milk, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then bring the mixture to a simmer.

6. 6

   Reduce the heat to low, cover the pot, and cook for 15-20 minutes, allowing the flavors to meld, stirring occasionally.

7. 7

   Remove from heat and stir in 0.5 cup of fresh cilantro, chopped, and 2 tablespoons of lime juice before serving immediately.