Moqueca de Palmito com Castanhas

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of dendê oil in a large pot or deep skillet over medium heat, then add 1 medium chopped yellow onion and sauté until softened, about 5 minutes.

2. 2

   Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 large sliced red bell pepper and 2 medium chopped tomatoes, cooking for another 8-10 minutes until vegetables begin to soften.

3. 3

   Gently fold in 2 cans (14 oz each) of drained and sliced hearts of palm and 1 can (13.5 oz) of full-fat coconut milk, stirring to combine all ingredients.

4. 4

   Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper, ensuring the spices are well incorporated into the stew.

5. 5

   Bring the moqueca to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

6. 6

   Remove the pot from the heat and stir in the juice of 1/2 a lime and 1/2 cup of fresh chopped cilantro, mixing thoroughly.

7. 7

   Serve the Moqueca de Palmito hot, garnished with 1/4 cup of roughly chopped Brazil nuts, and accompany it with rice or farofa.