Brazilian Summer Plantain Stew (Moqueca)

By • August 26, 2014 2 Comments

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Author Notes: The moqueca is a traditional dish from the hot north of Brazil, normally enjoyed near the beach. This vegetarian version uses plantains, the non-sweet cousin of bananas. Plantains are increasingly available in North America and Europe, and this quick & easy recipe delights with the flavours of Brazil. The the cilantro and coconut milk cool you down in the warm weather. bronte hogarth


Serves 4-6

  • 4 large plantains, peeled and cut into thick slices on the diagonal
  • 2 limes, juice
  • 3 garlic cloves, finely chopped
  • 1 red onion, sliced
  • 1 long red chilli, finely chopped, seeds removed
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 6 tomatoes, diced
  • 1.5 teaspoons sweet paprika
  • 150 milliliters coconut milk
  • 250 milliliters vegetable stock
  • 1 cup cilantro, roughly chopped (reserve a little for garnish)
  • Large spoonful of cooked rice, for serving (optional)
  1. Put sliced plantains in a bowl, and marinate with the lime juice and 1 teaspoon of garlic for at least 30 minutes.
  2. In a large wide saucepan, sauté the remaining garlic, chilli and sweet paprika in 2 tablespoons olive oil for a few minutes. Don’t let the garlic brown or burn.
  3. Add the onions, chopped tomatoes, peppers and cilantro. Cook for about 5-8 minutes, or until the tomato breaks down to form a sauce.
  4. Add the vegetable stock and coconut milk, bring the mixture to a simmer.
  5. Taste and add salt to your liking.
  6. Add the sliced plantains, mix well, then reduce heat, cover pan, and let cook for another 10 minutes or until the plantain slices are tender.
  7. Place in small serving dishes (optional to add a large spoonful of cooked rice in the bottom of each dish), squeeze over some extra lime juice and top with extra cilantro, then devour!

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