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peach palm moqueca
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Pupunha400 g
- Red Bell Pepper1 unit(s)
- Yellow bell pepper1 unit(s)
- Red Onion1 unit(s)
- Coconut milk1/2 l
- Olive oil50 ml
- Palm oil50 ml
- Garlic3 unit(s)
- Parsley (soak)1 unit(s)
- Coriander (soak)1 unit(s)
- Ginger1 teaspoon
- Chili Pepper1 unit(s)
- Black pepper to taste
- Salt2 tablespoon
- Tomato2 unit(s)
- Cumin1 teaspoon
- Sanitize all vegetables and leaves
- Cut the peach palm in half, remove the skins and chop the core into medium cubes
- Finely chop the garlic and onion, the peppers and tomato into small cubes, cilantro and parsley finely chopped to the core
- 📌 Portion and organize everything in separate bowls as each thing goes into the pot at a different time
- 📌 Cut the girl's finger pepper in half, remove the seeds carefully and discard, touch as little as possible so as not to have an allergic reaction and chop the pepper well
- Peel the ginger with a spoon and pass it through the medium drain
- Take a medium pan, preheat it, add the olive oil
- When it's hot, put the pepper with ginger and garlic and then the onion, let it brown, don't stir too much
- Add the peach palm, stir, season with salt, black pepper and cumin
- Bring the peppers to the pan, stir and sauté a little more and then finish the step with the tomato.
- Season with more salt, black pepper and cumin to taste.
- 📌 Blend the coconut milk with the tomato shavings and peppers in a blender
- Add this mixture to the pan, add the palm oil, stir well and let everything cook for 15 minutes over low heat.
- Taste and adjust seasonings to taste, finish with fresh parsley and cilantro
- 📌 The parsley and coriander must be added when serving to remain green
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