Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 200 grams of raw cashews with 250 milliliters of water in a blender until smooth, then transfer the cashew mixture to a clean jar, cover loosely, and allow it to ferment at room temperature for 8 to 12 hours until a slight tang develops.

2. 2

   Heat 2 tablespoons of dendê oil in a large pot or Dutch oven over medium heat, then add 1 large chopped onion and cook for 5 minutes until softened.

3. 3

   Add 3 minced cloves of garlic and cook for 1 minute more until fragrant, then add 1 sliced red bell pepper and 1 sliced yellow bell pepper and sauté for 5 minutes until slightly tender.

4. 4

   Stir in 800 grams of drained and sliced hearts of palm, 400 milliliters of full-fat coconut milk, 3 tablespoons of tamarind paste, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, bringing the mixture to a gentle simmer for 15 minutes, allowing the flavors to meld.

5. 5

   While the moqueca simmers, return the fermented cashew mixture to a blender and blend until completely smooth and creamy, adding a splash of water if needed to reach a pourable consistency.

6. 6

   Carefully taste the moqueca and adjust the seasonings if necessary.

7. 7

   Ladle the hot moqueca into serving bowls, drizzle generously with the fermented cashew cream, and garnish with 1/4 cup of fresh chopped cilantro and lime wedges.