Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of dendê oil over medium heat.

2. 2

   Add 1 medium finely chopped onion and sauté for 5 minutes until softened and translucent.

3. 3

   Stir in 4 minced garlic cloves, 1 large sliced red bell pepper, and 1 large sliced yellow bell pepper, cooking for another 7-8 minutes until vegetables begin to soften.

4. 4

   Add 2 large diced ripe tomatoes and 2 cans (14 oz each) of sliced hearts of palm, mixing gently to combine and cook for 5 minutes.

5. 5

   Pour in 1 can (13.5 oz) 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.

6. 6

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

7. 7

   Stir in 0.5 cup of fresh chopped cilantro and the juice of 1 lime just before serving.

8. 8

   Serve the Moqueca de Palmito hot, garnished with extra fresh cilantro, accompanied by rice or farofa.