Moqueca de Palmitos
Moqueca is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander, slowly cooked in a terracotta casserole dish. This is our veggie version. Originally from Espírito Santo & the state of Bahia, Brazilians have been making moqueca for at least 3OO years.
25g fresh ginger|
1 clove garlic
30ml olive oil
200g white onion (finely diced)
1 red bullet chilli (finely chopped)
½ tbsp vegetable bouillon
400g fresh tomatoes on the vine (diced)
50ml fresh lime juice
400ml coconut milk
125g creamed coconut
300ml vegetable stock|
15g fresh coriander (finely chopped)
200g roasted butternut squash (cubed)
360g mixed peppers (sliced)
250g fine green beans
1 tin palm hearts (sliced)
1½ tbsp sustainable palm oil
Rice to serve
Salt & freshly ground black pepper to season
In a food processor blend the ginger, garlic & olive oil until puréed. Heat the palm oil in a pan over a moderate heat & add the diced onions, ginger & garlic purée & finely chopped red chilli & sweat until onions are translucent.
Stir in the vegetable bouillon. Add the tomatoes & cook slowly until they begin to dry out. Then add the lime juice, coconut milk, creamed coconut, fresh coriander & water & simmer until the sauce has a creamy consistency.
Place the vegetable stock into a frying pan with the mixed peppers & bring to the boil. Simmer for a minute or 2 then add the fine green beans, butternut squash, spinach & palm hearts.
Add your creamy coconut sauce to the frying pan & bring to a simmer. Taste & add more seasoning if required. The sauce should not be runny. Serve with rice.