Moqueca de Palmito

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