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Banana moqueca with palm heart

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By

@chefemarciaareias

View in original language

(Português)

40 min(s)

4 servings

Ingredients

• Banana in slices | 2 unit(s)
• Pupunha heart of palm | 200 g
• Chopped seedless tomato | 5 unit(s)
• Chopped red pepper | 1/2 unit(s)
• Chopped Yellow Pepper | 1/2 unit(s)
• medium chopped onion | 1 unit(s)
• Minced garlic | 2 unit(s)
• Chopped Coriander | 3 tablespoon
• Olive oil | 2 tablespoon
• Palm oil | 3 tablespoon
• Coconut milk | 1/2 cup
• Vegetable broth | 3 cup
• Chopped Girl's Finger Pepper |  to taste
• Salt |  to taste

Recipe

1. In a pan, add the oil onion, peppers, coriander stalks, garlic and sauté for 10 minutes over medium heat. Add 2 cups of vegetable broth, and cook for another ten minutes. Turn off the fire wait to cool and hit the blender. Return the sauce to the pan, add the palm oil and coconut milk. Add the heart of palm cut into slices and cook over medium heat for 15 minutes. Add the banana and add a cup of vegetable broth. When it boils, water a thread of palm oil and let it cook for another 10 minutes. Season with the girl's finger pepper and salt. Finish with chopped cilantro.😋😋

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