Moqueca de Palmito

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 large onion into thin half-moons, mince 3 cloves of garlic, slice 1 red bell pepper and 1 yellow bell pepper into thin strips, chop 2 large ripe tomatoes, and slice 800 grams of hearts of palm into 1-inch thick rounds.

2. 2

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

3. 3

   Stir in the minced 3 cloves of garlic and cook for 1 minute until fragrant, then add the sliced 1 red bell pepper, 1 yellow bell pepper, and chopped 2 large ripe tomatoes, cooking for about 8 minutes until vegetables begin to soften.

4. 4

   Gently fold in the sliced 800 grams of hearts of palm, pour in 400 ml of full-fat coconut milk, season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, and bring the mixture to a gentle simmer.

5. 5

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

6. 6

   Remove the pot from the heat, stir in 0.5 cup of freshly chopped cilantro and the juice of 1 whole lime.

7. 7

   Serve the Moqueca de Palmito hot with a side of white rice and farofa (toasted cassava flour) if desired.