BrazilianBrunch

Recipe Story

origins & traditions

Moqueca de Palmito is a vegetarian twist on the classic Bahian fish stew, replacing seafood with tender hearts of palm. This luscious dish combines creamy coconut milk with the bright acidity of tomatoes and lime, enhanced by the distinctive flavor of dendê palm oil. Bell peppers and onions create a sweet aromatic base, while fresh cilantro and a touch of heat bring the dish to life. Traditionally cooked in a clay pot, this one-pot wonder captures the essence of coastal Brazilian cooking. The hearts of palm absorb the rich, fragrant broth while maintaining their delicate texture, making this an impressive centerpiece for any gathering. Serve over white rice with farofa and hot pepper sauce on the side for an authentic experience.

Instructions

step by step

0/8 done

Heat 2 tablespoons olive oil in a large pot or clay pot over medium heat. Add diced onions and cook until softened, about 5 minutes.
Add minced garlic and sliced bell peppers, cooking for another 3 minutes until fragrant.
Stir in diced tomatoes, tomato paste, and bay leaves. Cook for 5 minutes until tomatoes begin to break down.
Add coconut milk and bring to a gentle simmer. Season with salt, black pepper, and cayenne pepper to taste.
Drain and slice hearts of palm into 1-inch rounds. Gently add to the pot and simmer for 15 minutes.
Drizzle with coconut oil (traditional dendê substitute) and add lime juice. Stir gently to combine.
Remove from heat and garnish generously with fresh cilantro. Let rest for 5 minutes before serving.
Serve in traditional clay bowls over white rice, with lime wedges on the side.

Moqueca de Palmito

4.4 (25)

A vibrant palm heart stew simmered in coconut milk with tomatoes, peppers, and dendê oil, showcasing the rich culinary traditions of Bahia with aromatic cilantro and lime.

medium

55 min

6 servings

Ingredients

0 of 15 checked

Main

2 cans hearts-of-palm, drained and sliced
1 1/2 cups coconut, canned coconut milk
2 tablespoons tomato-paste

Aromatics

3 pieces tomatoes, diced
2 pieces bell-peppers, sliced
1 pieces onions, diced
4 cloves garlic, minced

Garnish

4 tablespoons cilantro, chopped

Seasoning

2 pieces lime, juiced
2 pieces bay-leaves
1 1/2 teaspoons salt
1/2 teaspoons black-pepper
1/4 teaspoons cayenne (optional)

Cooking

2 tablespoons coconut-oil
2 tablespoons olive-oil

Chef Tips

expert advice

•For authentic flavor, seek out dendê oil at Brazilian markets, though coconut oil makes an excellent substitute.

•The key to perfect moqueca is gentle simmering - never boil vigorously or the coconut milk may separate.

•Fresh hearts of palm are ideal, but quality canned varieties work beautifully.

•This dish actually improves after sitting for an hour, allowing flavors to meld.

•For a non-vegetarian version, add shrimp or white fish in the final 10 minutes of cooking.

•Adjust the heat level with fresh malagueta peppers or hot sauce.

•Serve with traditional accompaniments: white rice, farofa (toasted cassava flour), and a simple vinaigrette salad of tomatoes and onions.

Brazilian

👍 Beginner Friendly

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