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 cook until softened, about 5 minutes, then add 4 minced garlic cloves and cook for 1 minute more until fragrant.

3. 3

   Stir in 1 sliced red bell pepper, 1 sliced green bell pepper, and 2 chopped ripe tomatoes, cooking for about 8 minutes until vegetables begin to soften.

4. 4

   Pour in 1 can (13.5 fluid ounces) of coconut milk and 2 cans (14 ounces each) of drained and sliced heart of palm, bringing the mixture to a gentle simmer.

5. 5

   Season the stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then cover and cook for 15-20 minutes, allowing the flavors to meld.

6. 6

   Remove the pot from the heat and stir in 0.5 cup of fresh chopped cilantro and 2 tablespoons of lime juice.

7. 7

   Serve the Moqueca de Palmito hot, optionally with rice or farofa.