Moqueca de Palmito (Hearts of Palm Stew)

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Sauté 1 large chopped onion for 5 minutes until softened, then add 4 minced cloves of garlic and 1 medium sliced red bell pepper, cooking for another 3 minutes.

3. 3

   Stir in 1 can of undrained diced tomatoes and 1 teaspoon of salt, bringing the mixture to a gentle simmer for 10 minutes, allowing the flavors to meld.

4. 4

   Add 2 cans of sliced hearts of palm and 1 can of full-fat coconut milk to the pot, gently stirring to combine all ingredients.

5. 5

   Reduce the heat to low, cover the pot, and let the moqueca simmer for 15 minutes, allowing the hearts of palm to absorb the rich flavors.

6. 6

   Stir in 0.5 cup of fresh chopped cilantro and the juice of 1 lime, along with 0.5 teaspoon of black pepper, adjusting seasoning to your preference.

7. 7

   Serve the Moqueca de Palmito hot, garnished with extra fresh cilantro, typically alongside white rice.