Moqueca de Palmito with Farofa

[Guest guest]

The Northeast of Brasil has some of the most interesting cuisines in the world.

It is a amalgamation of African,Portugeuse and Native American. Moqueca is a

staple; most often prepared with seafood. My vegitarian version substitutes

hearts of palm, another local staple, for seafood.

 

 

2 lbs. of hearts of palm, fresh or canned, cut in 2-inch slices

 

1 large onion, chopped

 

4 cloves garlic, minced

 

3 large tomatoes, diced

 

2 green peppers, diced

 

2 red peppers, diced

 

2 yellow peppers, diced

 

2 cups coconut milk

 

3 Tbsp of azeite de dendê*

 

1 bunch cilantro

 

1/4 cup of green onions, chopped

 

2 Tbsp of parsley, chopped

 

salt and pepper to taste

 

4oz can tomato paste...optional but makes a thicker sauce

 

Sauté garlic, onion, tomatoes, peppers, green onions, parsley and cilantro in

dendê oil for about 2 minutes. Add tomato paste and continue to cook for 2

minutes. Add coconut milk and bring to a slow boil. Reduce heat and add hearts

of palm. 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

rice and farofa**.

 

* Azeite de Dendê is palm oil flavored with Malagueta peppers. Malaguetas come

in green or red. The green are young and very flavorful, the red are mature and

a little hotter. In either case they have a low to medium heat index. To prepare

Azeite de Dendê, heat a dozen malaguenta peppers and 1 cup of palm oil in a

heavy skillet on low heat for 15 minutes or until a strong fragrant aroma is

emited. Do not allow oil to smoke or peppers to burn. They should not brown or

burn. Allow the oil to cool and then store in an oil glass container and cover.

Leave the peppers in the oil to fortify. The shelf life of the oil is

indefinite. It will add an interesting twist to any recipe where oil is required

for saute.

 

** This is a simple recipe for toasted manioc meal (farinha de mandioca). The

farofa can also be very fancy with olives, prunes, cashew nuts, banana, etc.

added to it.

 

4 tablespoons of butter

 

3 cups manioc flour

 

Salt to taste

 

Melt the butter in a heavy skillet. Add manioc meal and cook over low heat

stirring constantly until golden. Sprinkle with salt, to taste. Serve in a small

ceramic bowl.