Moqueca de Palmito

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of dendê oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped onion and 3 minced cloves of garlic to the pot, cooking until softened, about 5 minutes.

3. 3

   Stir in 1 diced red bell pepper and 1 diced green bell pepper, continuing to cook for another 5-7 minutes until slightly tender.

4. 4

   Pour in 1 (28 ounce) can of crushed tomatoes and 1 (13.5 ounce) can of full-fat coconut milk, bringing the mixture to a gentle simmer.

5. 5

   Add 2 (14 ounce) cans of drained and sliced hearts of palm to the simmering liquid, seasoning with salt and black pepper to taste.

6. 6

   Let the moqueca simmer for 15-20 minutes, allowing the flavors to meld and thicken slightly.

7. 7

   Remove the pot from the heat and stir in 1/2 cup of fresh chopped cilantro and 1/4 cup of fresh lime juice just before serving.