Moqueca de Palmito with Cashew Rice

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of dendê oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large chopped onion and 3 minced cloves of garlic to the pot, cooking for 5 minutes until softened.

3. 3

   Stir in 1 chopped red bell pepper, 1 chopped green bell pepper, and 2 diced small tomatoes, then cook for another 8 minutes until vegetables are tender.

4. 4

   Gently add 400 grams of sliced hearts of palm, 1 (400ml) can of full-fat coconut milk, and 1/2 cup of vegetable broth to the pot, bringing the mixture to a simmer.

5. 5

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

6. 6

   While the moqueca simmers, prepare the cashew rice by heating 1 tablespoon of olive oil in a separate saucepan and toasting 1/2 cup of roughly chopped raw cashews for 3 minutes until golden.

7. 7

   Add 1 cup of white rice and 2 cups of water to the cashew pan, season with salt, bring to a boil, then reduce heat, cover, and cook for 15 minutes until water is absorbed.

8. 8

   Finish the moqueca by stirring in 1/4 cup of fresh cilantro, 1/4 cup of fresh parsley, and the juice of 1 lime, seasoning with salt and black pepper to taste.