Moqueca de Palmito com Azeite de Dendê

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Add 1 large yellow onion, thinly sliced, and sauté for 5 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves, 1 large red bell pepper thinly sliced, and 1 large yellow bell pepper thinly sliced, cooking for another 7 minutes.

4. 4

   Add 4 large diced ripe tomatoes and 800 grams of drained and sliced canned heart of palm to the pot.

5. 5

   Pour in 400 ml of full-fat coconut milk, season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then bring the mixture to a gentle simmer.

6. 6

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

7. 7

   Stir in 4 tablespoons of dendê oil and the juice of 1 whole lime.

8. 8

   Garnish with 0.5 cup of freshly chopped cilantro before serving hot with rice.