Moqueca de Palmito with Cashew Cream

Ingredients & Substitutes

Instructions

1. 1

   In a blender, combine 1 cup of soaked cashews with 0.5 cup of fresh water and blend until a smooth cream forms, then set aside.

2. 2

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

3. 3

   Add 3 minced garlic cloves, 1 large sliced red bell pepper, and 1 large sliced yellow bell pepper to the pot and cook for another 8-10 minutes until the peppers are tender.

4. 4

   Stir in 1 can of undrained diced tomatoes, 1 cup of vegetable broth, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of cumin, and 0.5 teaspoon of smoked paprika, bringing the mixture to a simmer.

5. 5

   Gently fold in 2 cans of drained and sliced hearts of palm and the cashew cream into the simmering sauce, cooking for 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly.

6. 6

   Remove the pot from the heat and stir in 0.5 cup of chopped fresh cilantro and the juice of 1 lime, tasting and adjusting seasonings as needed.

7. 7

   Serve the Moqueca de Palmito with Cashew Cream hot with steamed white rice or farofa.