Moqueca de Palmito com Castanhas

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of dendê oil in a large pot or deep skillet over medium heat.

2. 2

   Add 1 medium chopped onion and 3 minced garlic cloves, sautéing for 5 minutes until softened.

3. 3

   Stir in 1 large thinly sliced red bell pepper, 1 large thinly sliced yellow bell pepper, and 2 diced medium tomatoes, cooking for 8 minutes until vegetables begin to soften.

4. 4

   Add 800 grams of sliced hearts of palm, 400 ml of full-fat coconut milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot, bringing the mixture to a gentle simmer.

5. 5

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

6. 6

   Stir in 100 grams of roughly chopped Brazil nuts, 1 tablespoon of fresh lime juice, and 1/4 cup of chopped fresh cilantro.

7. 7

   Drizzle 1 remaining tablespoon of dendê oil over the moqueca just before serving.