Moqueca de Palmito (Hearts of Palm Stew)

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 medium white onion and 1 medium red bell pepper and 1 medium green bell pepper into thin strips, then mince 3 cloves of garlic and dice 2 medium ripe tomatoes.

2. 2

   Drain and cut 800 grams of hearts of palm into 1-inch thick rounds.

3. 3

   Heat 3 tablespoons of Dendê oil in a large pot or deep skillet over medium heat, then add the sliced onion and cook until softened, about 5 minutes.

4. 4

   Stir in the minced garlic and sliced bell peppers, cooking for another 5-7 minutes until they are tender.

5. 5

   Add the diced tomatoes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot, simmering for 5 minutes until the tomatoes begin to break down.

6. 6

   Pour in 400 milliliters of full-fat coconut milk and the hearts of palm, bringing the mixture to a gentle simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

7. 7

   Remove the pot from the heat and stir in 0.5 cup of freshly chopped cilantro and the juice of 1 whole lime.

8. 8

   Serve the Moqueca de Palmito hot, optionally garnished with extra fresh cilantro.