Moqueca de Palmito with Cashew Cream

Ingredients & Substitutes

Instructions

1. 1

   First, prepare the cashew cream by blending 1 cup of soaked raw cashews with 0.5 cup of water until completely smooth and creamy.

2. 2

   In a large pot or Dutch oven, heat 2 tablespoons of dendê oil over medium heat and sauté 1 chopped medium onion and 3 minced garlic cloves for 3-4 minutes until fragrant.

3. 3

   Add 1 sliced large red bell pepper, 1 sliced large green bell pepper, and 2 diced large tomatoes to the pot, cooking for another 5-7 minutes until vegetables begin to soften.

4. 4

   Gently stir in 800 grams of sliced canned hearts of palm, 400 ml of full-fat coconut milk, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, bringing the mixture to a gentle simmer.

5. 5

   Reduce the heat to low, cover the pot, and let the moqueca cook for 15-20 minutes, allowing the flavors to meld, stirring occasionally to prevent sticking.

6. 6

   Stir in 2 tablespoons of fresh lime juice, 0.5 cup of chopped fresh cilantro, and the prepared cashew cream, heating through for 2-3 minutes without boiling.

7. 7

   Serve the Moqueca de Palmito with Cashew Cream immediately, garnished with an extra drizzle of 1 tablespoon of dendê oil and fresh cilantro, if desired.