Moqueca de Palmito: A Flavorful Brazilian Vegetarian Stew
Moqueca de Palmito is a vegetarian twist on the classic Brazilian seafood stew, Moqueca. This version captures all the vibrant flavors and textures of the traditional dish but uses palmito, or hearts of palm, as the main ingredient. The stew is a colorful blend of palmito, bell peppers, tomatoes, onions, and garlic, simmered in a rich coconut milk broth infused with dendê oil (palm oil), which lends a distinctive bright orange color and a nutty flavor.
This dish is seasoned with fresh cilantro and a squeeze of lime juice, enhancing its tropical flavors. Typically served with rice or farofa (toasted cassava flour mixture), Moqueca de Palmito is celebrated for its creamy texture and aromatic, spicy undertones. It’s a wonderful option for those seeking a hearty yet healthy meal packed with the essence of Brazilian coastal cuisine but entirely plant-based. Moqueca de Palmito offers a delectable taste experience but also reflects the diversity and adaptability of Brazilian cooking.
AuthorJulia ForesekCategoryBrazilian, Main Course, VegetarianDifficultyIntermediatePrepare the Vegetables:
In a large pot or deep skillet, heat the dendê oil over medium heat. Add the sliced onions and bell peppers, sautéing until they start to soften.
Add the minced garlic and cook for another minute until fragrant.
Cook the Heart of Palm:
Add the sliced heart of palm to the pot along with the diced tomatoes. Stir everything together, then cover and let it simmer for about 10 minutes. The tomatoes should break down, creating a more sauce-like consistency
Add the Coconut Milk and Seasonings:
Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt, black pepper, paprika, and lime juice. If using, add the hot pepper sauce or fresh chili to taste.
Simmer for another 10-15 minutes, allowing the flavors to meld together. The stew should be somewhat thick and fragrant.
Finish with Cilantro:
Just before serving, stir in the chopped cilantro, reserving some for garnish.
Serve:
Ladle the Moqueca de Palmito into bowls over cooked white rice. Garnish with additional cilantro and lime wedges on the side.
Ingredients
Directions
Prepare the Vegetables:
In a large pot or deep skillet, heat the dendê oil over medium heat. Add the sliced onions and bell peppers, sautéing until they start to soften.
Add the minced garlic and cook for another minute until fragrant.
Cook the Heart of Palm:
Add the sliced heart of palm to the pot along with the diced tomatoes. Stir everything together, then cover and let it simmer for about 10 minutes. The tomatoes should break down, creating a more sauce-like consistency
Add the Coconut Milk and Seasonings:
Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt, black pepper, paprika, and lime juice. If using, add the hot pepper sauce or fresh chili to taste.
Simmer for another 10-15 minutes, allowing the flavors to meld together. The stew should be somewhat thick and fragrant.
Finish with Cilantro:
Just before serving, stir in the chopped cilantro, reserving some for garnish.
Serve:
Ladle the Moqueca de Palmito into bowls over cooked white rice. Garnish with additional cilantro and lime wedges on the side.
Perfect Beverage Pairing:
- Caipirinha: This classic Brazilian cocktail, made with lime, sugar, and cachaça, complements the tropical and creamy flavors of the Moqueca.
- Brazilian White Wine: A chilled glass of Brazilian white wine, such as those made from the Alvarinho or Chardonnay grape, pairs well with the rich and creamy texture of the stew.
