- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 290 kcal
Quick summary
“Green banana moqueca is a traditional preparation in Brazilian plant-based cuisine, combining the green fruit cooked with creamy coconut milk, bell peppers, and tomatoes. A full-bodied and aromatic alternative for lunch.”
What you need to know
- The resistant starch of the green banana keeps the slices whole and firm after 20 minutes of cooking over low heat.
- Coconut milk thickens the vegetable broth, forming a creamy emulsion with the olive oil and tomato sauté.
- The addition of chopped fresh cilantro in the final minutes preserves the volatile oils and the herbaceous freshness of the dish.
Ingredients
Main
- 4 green bananas cut into slices
- 1 medium onion, chopped
- 2 tomates maduros picados
- 1/2 yellow bell pepper in strips
- 1/2 cup of chopped fresh cilantro
- 1 cup of coconut milk
- 2 tablespoons olive oil
- Salt to taste
Instructions
Principal
- In a saucepan, heat the olive oil and sauté the onion until transparent.
- Add the tomatoes and bell pepper, sautéing for a few more minutes.
- Add the green banana slices and mix well so they absorb the flavor of the seasonings.
- Pour the coconut milk into the pan, mixing to integrate the flavors.
- Season with salt to taste and simmer over low heat for about 20 minutes.
- Add the chopped cilantro in the last minutes of cooking.
- Check the seasoning and adjust if necessary.
- Turn off the heat and serve hot.
Chef's tips
- Grease your hands and the knife blade with a little oil before peeling the bananas to prevent the sap from sticking.
- Cut the green banana rounds about 1.5 cm thick so they cook evenly without falling apart in the broth.
- Keep the pan on low heat with the lid semi-open to reduce the coconut milk without curdling during cooking.
Variations
- Add thin slices of red onion and chopped chili pepper without seeds to intensify the aroma of the sauté.
- Incorporate 1 cup of sliced heart of palm along with the bananas to add a crunchy texture to the dish.
- Finish with fresh lemon zest and toasted chopped cashews on top of the moqueca before serving.
Substitutions
- Olive oil can be substituted for 1 tablespoon of dendê oil for a typical Bahian profile.
- The yellow bell pepper can be swapped for red bell pepper in thin strips for a slightly sweeter flavor.
- Fresh cilantro can be replaced by chopped parsley for those who prefer a milder aroma.
How to store
Moqueca retains consistency and flavor for up to 3 days in the refrigerator when stored in a glass container with an airtight lid. When reheating in the pan over low heat, add 3 tablespoons of filtered water to restore the fluidity to the sauce.
Can it be frozen?
It is not indicated to freeze the finished moqueca. Cooked green banana loses starch and changes texture when defrosting, becoming spongy and watery, while coconut milk tends to separate.
What to serve with
Serve hot accompanied by fluffy white rice and simple farofa made with cassava flour in butter or olive oil. It also pairs with pirão made with the moqueca broth itself and green leaf salad.
Frequently asked questions
Does the green banana get sweet in the moqueca?
No, while the peel is completely green the starch has not yet turned into sugar, ensuring a neutral flavor similar to that of a tuber.
What is the ideal type of green banana for moqueca?
Green plantain is the most indicated due to its firmness and high starch content, but green silver banana also works well.
How do I peel green bananas without staining my hands?
Heat water in a pot and boil the bananas with the peel for 5 minutes, or cut the ends under running water greasing your hands with oil.
Can coconut milk curdle during cooking?
Yes, if boiling over very high heat; always cook over low heat and swirl the pot in circular motions without shaking abruptly.
