Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 4 tablespoons of dendê oil over medium heat.

2. 2

   Sauté 1 large chopped onion and 4 minced garlic cloves for 5 minutes until softened and fragrant.

3. 3

   Add 1 chopped red bell pepper and 1 chopped yellow bell pepper to the pot and cook for another 5 minutes, stirring occasionally.

4. 4

   Stir in 2 large chopped ripe tomatoes and cook for 3-4 minutes until they begin to break down.

5. 5

   Add 800 grams of sliced hearts of palm, 400 ml of full-fat coconut milk, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot, bringing the mixture to a gentle simmer.

6. 6

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

7. 7

   Stir in 0.5 cup of chopped fresh cilantro and 0.25 cup of chopped fresh parsley, along with the juice of 1 lime, cooking for an additional 2 minutes.

8. 8

   Serve the Moqueca de Palmito hot, optionally garnished with extra fresh cilantro.