Moqueca Da Banana Da Terra - Plaintain Stew
Ingredients
- 3 ripe but still firm plantains (yellow but still firm or green plantains, not yellow turning black)
- 1 red bell pepper
- 1 green bell pepper
- 2 tablespoon red palm oil - dendê
- 1 tablespoon olive oil
- 1 onion
- 2 tomatoes
- 1 green chili pepper
- 150 ml coconut milk
- 1 lemon or lime
- ¼ cup fresh cilantro chopped
- 2 Garlic cloves
Instructions
- Start by preparing the plantains. Peel and slice them into rounds. Place the plantains in a bowl, add 1 minced garlic, salt, pepper, and juice of half a lemon. Toss everything together, ensuring the plantains are well coated in the seasoning. Set this aside while you prepare the rest of the ingredients.3 ripe but still firm plantains (yellow but still firm or green plantains, not yellow turning black), 2 Garlic cloves, 1 lemon
- In a large pan, heat the olive oil over medium heat. Add the chopped onions, 1 garlic, and chili pepper. Sauté for about 5 minutes until the onions become soft and fragrant.1 tablespoon olive oil, 1 onion, 2 Garlic cloves
- Next, add the chopped tomatoes and bell peppers. Continue cooking for another 8 minutes, allowing the vegetables to soften and their flavors to meld together.1 red bell pepper, 2 tomatoes, 1 green bell pepper
- Once the vegetables are tender, it’s time to add the seasoned plantains. Gently stir them into the mixture, being careful not to break them up too much.
- Pour in the coconut milk, the palm oil along with the juice of the remaining lemon. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, or until the plantains are tender and have absorbed the flavors of the sauce.2 tablespoon red palm oil - dendê, 150 ml coconut milk, 1 lemon
- Finish by stirring the fresh cilantro and adjusting the seasoning with salt and pepper to taste.¼ cup fresh cilantro
- Serve your Moqueca hot, with a side of rice,or simply on its own with some crusty bread to soak up the delicious sauce.
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