Moqueca de Palmito com Pirão

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or deep skillet, heat 2 tablespoons of dendê oil over medium heat.

2. 2

   Add the thinly sliced 1 large red onion and the 4 minced garlic cloves, sautéing until fragrant, about 3 minutes.

3. 3

   Layer the sliced 1 large red bell pepper, 1 large green bell pepper, 2 chopped large tomatoes, and 800 grams of heart of palm chunks over the onion and garlic mixture.

4. 4

   Pour in 400 ml of coconut milk and the remaining 2 tablespoons of dendê oil, then season with salt and black pepper to taste, covering and simmering for 20 minutes until the vegetables are tender.

5. 5

   Stir in 1/2 cup of fresh chopped cilantro and the juice of 1 lime, simmering for another 5 minutes to combine the flavors.

6. 6

   Carefully remove 2 cups of the moqueca broth from the pot and transfer it to a separate small saucepan.

7. 7

   Gradually whisk 1/2 cup of cassava flour into the broth in the saucepan over medium heat, stirring continuously until the mixture thickens into a smooth pirão, adding 1/4 cup of water if a thinner consistency is desired.

8. 8

   Serve the Moqueca de Palmito hot with the Pirão on the side, garnished with extra fresh cilantro if desired.