Best 2 Moqueca De Palmito Vegan Brazilian Stew With Hearts Of Palm Recipes
Indulge in the vibrant flavors of Brazil with Moqueca de Palmito, a delectable vegan stew brimming with the goodness of hearts of palm. This traditional dish, originating from the coastal regions of Brazil, offers a symphony of textures and flavors that will tantalize your taste buds. Dive into the depths of this hearty stew, where tender hearts of palm, aromatic coconut milk, and a medley of colorful vegetables harmonize perfectly. Savor the subtle heat of chili peppers, the tanginess of tomatoes, and the herbaceousness of cilantro, which blend seamlessly to create a captivating culinary experience. This article presents a collection of tantalizing recipes that showcase the versatility of Moqueca de Palmito. Embark on a culinary journey and discover how simple ingredients can transform into an unforgettable feast.
Check out the recipes below so you can choose the best recipe for yourself!
MOQUECA (BRAZILIAN SEAFOOD STEW)
Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Use a pair of kitchen scissors to cut along the length of each prawn deep enough to expose and remove the vein. Place the fish chunks in a large bowl and season with 1 teaspoon salt. Squeeze in the juice of 1 lime and toss to coat. Set the prawns and fish aside while preparing the sauce.
- In a large, shallow Dutch oven or large, deep skillet, melt 2 tablespoons dendê oil over medium heat. Add the garlic and cook, stirring, until softened and fragrant, 1 minute. Add the onion, stir and cook, stirring until translucent, about 2 minutes.
- Increase the heat to high, add the peppers, tomatoes and chile. Season with salt. Cook, stirring frequently, until the peppers are softened and any liquid from the tomatoes is beginning to evaporate, 4 minutes.
- Pour in the coconut milk, stir and reduce the heat to medium. Simmer, stirring occasionally, until the liquid thickens and reduces to a creamy sauce, about 10 minutes. Taste, adjust the salt, if necessary, and stir in 2 tablespoons chopped cilantro.
- Carefully place the prawns in the sauce in a single layer and cook for 2 minutes. Turn the prawns to cook the other sides and add the cod. (Discard any juices in the bowl.) The fish will be partly submerged. Cook until the fish is tender and just cooked through, 2 to 3 minutes.
- Remove from heat, drizzle in the remaining 1 tablespoon dendê oil and sprinkle with the remaining 2 tablespoons chopped cilantro. Slice the remaining lime into wedges. Serve immediately, with steamed rice and lime wedges for squeezing.
MOQUECA DE PALMITO (VEGAN BRAZILIAN STEW WITH HEARTS OF PALM)
Moqueca is a traditional Brazilian stew with coconut milk and palm oil. This vegetarian and vegan version is made with hearts of palm and bell peppers. Serve with rice.
Provided by Alessandra
Categories Stew
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon palm oil and olive oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add red and green bell peppers and cook for 3 minutes. Stir in hearts of palm and tomato and drizzle with remaining palm oil.
- Pour coconut milk into the pot and season stew with salt. Mix gently, stir in parsley, and simmer until all the vegetables are soft, about 10 minutes.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 12.9 g, Fat 26.8 g, Fiber 5.1 g, Protein 5.6 g, SaturatedFat 20.6 g, Sodium 510.3 mg, Sugar 3 g
Tips:
- Use fresh hearts of palm: This will give your moqueca the best flavor and texture.
- Don't overcook the hearts of palm: They should be tender but still slightly crunchy.
- Use a variety of vegetables: This will add flavor and color to your stew.
- Don't be afraid to experiment with different spices: Cumin, paprika, and turmeric are all great additions to this dish.
- Serve with rice or bread: This will help to soak up the delicious broth.
Conclusion:
Moqueca de palmito is a delicious and healthy vegan stew that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a plant-based meal that is both flavorful and satisfying, give this recipe a try.
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