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
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Ingredients
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4
large plantains, peeled and cut into thick slices on the diagonal
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2
limes, juice
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3
garlic cloves, finely chopped
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1
red onion, sliced
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1
long red chilli, finely chopped, seeds removed
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1
green pepper, sliced
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1
red pepper, sliced
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6
tomatoes, diced
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1.5 teaspoons
sweet paprika
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150 milliliters
coconut milk
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250 milliliters
vegetable stock
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1 cup
cilantro, roughly chopped (reserve a little for garnish)
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Large spoonful of cooked rice, for serving (optional)
Directions
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Put sliced plantains in a bowl, and marinate with the lime juice and 1 teaspoon of garlic for at least 30 minutes.
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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.
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Add the onions, chopped tomatoes, peppers and cilantro. Cook for about 5-8 minutes, or until the tomato breaks down to form a sauce.
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Add the vegetable stock and coconut milk, bring the mixture to a simmer.
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Taste and add salt to your liking.
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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.
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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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