Moqueca de Palmito with Cashew Farofa

Ingredients & Substitutes

Instructions

1. 1

   Prepare the vegetables by slicing 1 large red, 1 large green, and 1 large yellow bell pepper, thinly slicing 1 large onion, dicing 2 large ripe tomatoes, and mincing 4 cloves of garlic.

2. 2

   Heat 2 tablespoons of dendê oil in a large pot over medium heat, then add the sliced 1 large onion and cook until softened, about 5 minutes.

3. 3

   Add the 4 minced garlic cloves and the sliced 1 large red, 1 large green, and 1 large yellow bell peppers to the pot, cooking for another 8-10 minutes until the peppers begin to soften.

4. 4

   Stir in the 2 diced large ripe tomatoes, 800 grams of sliced hearts of palm, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, then pour in 400 ml of full-fat coconut milk and bring the mixture to a gentle simmer, cooking for 15-20 minutes until the vegetables are tender.

5. 5

   While the moqueca simmers, prepare the farofa by melting 2 tablespoons of butter in a separate skillet over medium heat, then add 1/2 small finely diced onion and cook until translucent.

6. 6

   Add 1/2 cup of roughly chopped cashews to the skillet and toast for 2-3 minutes until lightly golden, then stir in 1 cup of cassava flour and 1/4 teaspoon of salt, cooking and stirring continuously for 5-7 minutes until the flour is lightly toasted and crumbly.

7. 7

   Finish the moqueca by stirring in 1/2 cup of chopped fresh cilantro and the juice of 1 lime, then taste and adjust seasoning if needed.

8. 8

   Serve the Moqueca de Palmito hot with the Cashew Farofa on the side.