A vibrant and flavorful Brazilian stew featuring tender plantains simmered in a creamy coconut milk broth infused with fragrant herbs, spices, and the tangy heat of lime.

Cuisine: Brazilian
Servings: 4

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 onion (150 g), chopped
• 2 cloves garlic, minced
• 1 red bell pepper (150 g), diced
• 1 green bell pepper (150 g), diced
• 1 tablespoon (15 ml) tomato paste
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) smoked paprika
• 1/4 teaspoon (1.25 ml) cayenne pepper (adjust to taste)
• 1 (14-ounce/400 ml) can coconut milk
• 1 cup (240 ml) vegetable broth
• 2 ripe plantains (450 g), peeled and sliced into 1-inch rounds
• 1/2 cup (75 g) chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste
• Cooked white rice, for serving

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, red bell pepper, and green bell pepper; cook until softened.
2. Stir in tomato paste, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more.
3. Add coconut milk, vegetable broth, and plantains. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until plantains are tender.
4. Stir in cilantro and lime juice. Season with salt and pepper to taste.
5. Serve hot over white rice.

Suggested Drinks

Caipirinha: Brazil's national cocktail, made with cachaça (sugarcane liquor), lime, and sugar, this drink perfectly complements the vibrant flavors of the Moqueca.

Chardonnay: A buttery Chardonnay with notes of tropical fruit and vanilla complements the richness of the coconut milk and plantains.

Non-Alcoholic Option

Guaraná Antarctica: A popular Brazilian soda made from the guaraná berry, known for its sweet and slightly tart flavor with a caffeine kick.