Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 800 grams of sliced palm hearts and set aside in a bowl.

2. 2

   Heat 3 tablespoons of dendê oil in a large pot or deep skillet over medium heat, then add 1 large finely chopped yellow onion and sauté for 5 minutes until softened.

3. 3

   Stir in 4 cloves of minced garlic, 1 large deseeded and diced red bell pepper, and 1 large deseeded and diced green bell pepper, cooking for another 8 minutes until the peppers begin to soften.

4. 4

   Add 2 medium diced ripe tomatoes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 5 minutes more, allowing the tomatoes to break down slightly.

5. 5

   Pour in 400 milliliters of full-fat coconut milk and 200 milliliters of water, then bring the mixture to a gentle simmer.

6. 6

   Carefully add the drained 800 grams of sliced palm hearts to the gently simmering sauce, ensuring they are submerged, and gently poach for 10 to 12 minutes until heated through and flavors are melded, being careful not to overcook.

7. 7

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