Moqueca de Palmito e Caju

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Add 1 large yellow onion, finely chopped, and 3 cloves of minced garlic, sautéing for 5 minutes until softened and fragrant.

3. 3

   Incorporate 1 red bell pepper and 1 green bell pepper, both diced, along with 2 medium ripe tomatoes, chopped, cooking for an additional 8 minutes until vegetables begin to soften.

4. 4

   Drain and slice 2 cans (14 ounces each) of hearts of palm into 1-inch pieces, then add them to the pot with 1/2 cup of raw cashews.

5. 5

   Pour in 1 can (13.5 ounces) of full-fat coconut milk, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, stirring well to combine all ingredients.

6. 6

   Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and cashews to soften slightly.

7. 7

   Stir in 1/2 cup of fresh cilantro, roughly chopped, and the juice of 1 lime just before serving.