Name: Moqueca de Palmito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cans of heart of palm, sliced into 1-inch pieces; 1 large onion, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 4 cloves garlic, minced; 4 large tomatoes, diced; 1 bunch of fresh cilantro, chopped (reserve some for garnish); 1 can (14 oz) of coconut milk; 2 tablespoons of dendê oil (palm oil); 1 lime, juiced; Salt and black pepper to taste; 1 tablespoon paprika (optional for extra color and a slight smoky flavor); Hot pepper sauce or fresh chili (optional, for heat); Cooked white rice; Additional lime wedges for serving

AuthorJulia ForesekCategoryBrazilian, Main Course, VegetarianDifficultyIntermediate

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

For the Stew:

2 cans of heart of palm, sliced into 1-inch pieces

1 large onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

4 cloves garlic, minced

4 large tomatoes, diced

1 bunch of fresh cilantro, chopped (reserve some for garnish)

1 can (14 oz) of coconut milk

2 tablespoons of dendê oil (palm oil)

1 lime, juiced

Salt and black pepper to taste

1 tablespoon paprika (optional for extra color and a slight smoky flavor)

Hot pepper sauce or fresh chili (optional, for heat)

For Serving:

Cooked white rice

Additional lime wedges for serving

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.

Ingredients