Moqueca de Palmito with Cashew Farofa

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 cans of drained hearts of palm into 1/2-inch thick rounds and set aside.

2. 2

   In a large pot or Dutch oven, heat 1 tablespoon of dendê oil over medium heat, then add 1 chopped medium onion and 3 minced garlic cloves, sautéing until fragrant, about 3 minutes.

3. 3

   Stir in 1 teaspoon of cumin and 1 teaspoon of paprika, cooking for 1 minute, then add 2 chopped medium tomatoes, 1 sliced large red bell pepper, and 1 sliced large yellow bell pepper, simmering for 5 minutes until vegetables begin to soften.

4. 4

   Pour in 1 can of full-fat coconut milk, add 1 teaspoon of salt and 1/2 teaspoon of black pepper, bring the mixture to a gentle simmer, and cook for 10 minutes, allowing the flavors to meld.

5. 5

   Gently fold in the sliced hearts of palm and 1/2 cup of chopped cilantro, simmering for another 5-7 minutes until the hearts of palm are heated through, then stir in the juice of 1 lime and 2 tablespoons of dendê oil.

6. 6

   For the cashew farofa, melt 3 tablespoons of butter in a separate skillet over medium heat, add 1/2 finely chopped medium onion and 1 minced garlic clove, cooking until translucent, about 3 minutes.

7. 7

   Add 1 cup of roughly chopped cashews to the skillet, toasting for 2 minutes until lightly golden, then stir in 2 cups of fine-grain cassava flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, toasting for 5-7 minutes until the farofa is golden and crispy, then mix in 1/4 cup of chopped cilantro.

8. 8

   Serve the Moqueca de Palmito hot, garnished with extra fresh cilantro, alongside the warm Cashew Farofa.