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
Ingredients
-
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)
Directions
-
Put sliced plantains in a bowl, and marinate with the lime juice and 1 teaspoon of garlic for at least 30 minutes.
-
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.
-
Add the onions, chopped tomatoes, peppers and cilantro. Cook for about 5-8 minutes, or until the tomato breaks down to form a sauce.
-
Add the vegetable stock and coconut milk, bring the mixture to a simmer.
-
Taste and add salt to your liking.
-
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.
-
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!
See what other Food52ers are saying.