Moqueca de Palmito with Cashew Cream

Ingredients & Substitutes

Instructions

1. 1

   Prepare the cashew cream by blending 1 cup of raw cashews (soaked for at least 30 minutes in warm water) with 1/2 cup of fresh water until completely smooth, then set aside.

2. 2

   Heat 2 tablespoons of dendê oil in a large pot or Dutch oven over medium heat, then add 1 large diced onion and cook until softened for about 5 minutes.

3. 3

   Stir in 3 minced garlic cloves, 1 large red bell pepper diced, and 1 large yellow bell pepper diced, cooking for another 7-8 minutes until the peppers are slightly tender.

4. 4

   Add 2 cans (14.5 ounces each) of diced tomatoes, 1 can (13.5 ounces) of full-fat coconut milk, and 2 cans (14 ounces each) of sliced palm hearts (drained and rinsed), bringing the mixture to a gentle simmer.

5. 5

   Reduce the heat to low, cover the pot, and let the moqueca simmer for 20 minutes, allowing the flavors to meld.

6. 6

   Incorporate the prepared cashew cream, 1/4 cup of fresh lime juice, 1/2 cup of chopped fresh cilantro, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the stew, stirring gently until everything is well combined and heated through.

7. 7

   Taste and adjust seasonings as needed, serving the Moqueca de Palmito with Cashew Cream hot, optionally garnished with additional fresh cilantro.