Moqueca de Palmito

Ingredients & Substitutes

Instructions

1. 1

   Drain 800 grams of canned whole hearts of palm and cut them into 2-inch pieces.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped onion and sauté for 5 minutes until softened.

3. 3

   Add 4 minced garlic cloves, 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 2 large chopped ripe tomatoes to the pot, cooking for 8-10 minutes until the vegetables soften.

4. 4

   Stir in the cut hearts of palm, 1 can (400 ml) of full-fat coconut milk, 3 tablespoons of dende oil, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper.

5. 5

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, allowing the flavors to meld.

6. 6

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

7. 7

   Taste and adjust seasoning as needed, then serve the Moqueca de Palmito hot, optionally with rice or farofa.