Moqueca de Palmito (Hearts of Palm Moqueca)

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of dendê oil over medium heat.

2. 2

   Add 1 large chopped onion, 1 deseeded and sliced red bell pepper, and 1 deseeded and sliced green bell pepper, cooking until softened for about 5 minutes.

3. 3

   Stir in 4 minced garlic cloves and 2 large diced tomatoes, cooking for another 3 to 4 minutes until the tomatoes begin to break down.

4. 4

   Add 2 cans (14 oz each) of drained and sliced hearts of palm and 1 can (13.5 oz) of full-fat coconut milk, bringing the mixture to a gentle simmer.

5. 5

   Season the stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper, allowing it to simmer for 15 to 20 minutes, or until the flavors meld and the sauce slightly thickens.

6. 6

   Stir in the juice of 1 lime and 0.25 cup of chopped fresh cilantro just before serving.

7. 7

   Serve the Moqueca de Palmito hot with rice or farofa.