Moqueca de palmito

First, we ask that you please be kind to Mother Nature. Use palmito de pupunha, which is cultivated and harvested; no palms from the forest are destroyed. Now, doesn't this make you feel good about eating Brazilian hearts of palm?

2 lbs. of hearts of palm, fresh or canned, cut in 2-inch slices
1 large onion, chopped
3 cloves garlic, minced
3 large tomatoes, diced
1 green pepper, diced
1 red pepper, diced
3 cups coconut milk
2 Tbsp of azeite de dendê (palm oil)
1 bunch cilantro
2 Tbsp of green onions, chopped
2 Tbsp of parsley, chopped
salt and pepper to taste

Sauté garlic, onion, tomatoes, peppers, green onions, parsley and cilantro in palm oil  for about two minutes; add hearts of palm and coconut milk. Cook for about 15 minutes in low heat until hearts of palm are cooked (if they came from a can or jar, then just enough to warm them up). Serve with white rice and dendê farofa. Serves 4.

Maria's Cookbook

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