Plantain moqueca
The Bahian coconut stew made with ripe plantain instead of fish, with peppers, tomato, lime and a touch of dendê oil.
- 50 min20 prep · 30 cook
- EasyDifficulty
- 430 kcalper serving
Ingredients
- Ripe plantains3
- Lime1
- Onion1
- garlic3 cloves
- Red pepper1
- Yellow pepper1
- Tomatoes3
- Coconut milk400 ml
- Dendê (red palm) oil2 tbsp
- Olive oil2 tbsp
- Fresh corianderto taste
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Peel the plantains, cut into thick slices and toss with the lime juice, garlic and a pinch of salt.
- 2
Slice the onion, peppers and tomatoes into rounds.
- 3
In a wide pot with the olive oil, layer half the onion, peppers and tomato, then the plantain, then the rest of the vegetables.
- 4
Pour over the coconut milk, cover and simmer gently without stirring until the plantain is tender.
- 5
Drizzle in the dendê oil, season and simmer a few more minutes. Finish with coriander and serve with rice.
Tips and questions
- How ripe should the plantains be?
- Yellow with black spots: sweet but still firm enough to hold their shape.
- What if I can’t find dendê oil?
- Leave it out and add a pinch of sweet paprika for colour; the flavour will be milder.
Enjoy your meal!
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