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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
- 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)
- 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!
- This recipe was entered in the contest for Your Best Warm Weather Soup