Plantain Moqueca

🛒 Ingredients

• Ripe Plantains 225 g · 270 kcal
• Diced Tomatoes 90 g · 16 kcal
• Red Bell Pepper 60 g · 15 kcal
• Onion 55 g · 22 kcal
• Garlic Cloves 6 g · 8 kcal
• Dendê Oil (Palm Oil) 20 g · 180 kcal
• Full-Fat Coconut Milk 120 g · 275 kcal
• Fresh Cilantro 15 g · 4 kcal
• Lime Juice 15 g · 4 kcal

👨‍🍳 Instructions

1. Peel the ripe plantains and slice them into thick, approximately 1-inch (2.5 cm) rounds or diagonal pieces. Finely chop the onion and garlic; dice the bell pepper.
2. In a large pot or deep skillet, heat the dendê oil over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5-7 minutes.
3. Stir in the minced garlic and diced tomatoes, cooking for another 2-3 minutes until the tomatoes start to break down. Season with salt and black pepper.
4. Carefully arrange the sliced plantains over the vegetable mixture in a single layer. Pour the full-fat coconut milk over everything.
5. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the plantains are tender and the sauce has slightly thickened.
6. Remove from heat, stir in the fresh lime juice, and generously garnish with chopped fresh cilantro before serving. Serve hot, traditionally with white rice.