- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“Banana-da-terra Moqueca is a vegetarian preparation that contrasts the mild sweetness of the fruit with the intensity of palm oil and coconut milk. It's worth making for the convenience of a single pot and the recipe's comforting aromatic profile.”
What you need to know
- Refogado inicial no azeite de dendê com cebola picada, alho triturado e tiras finas de pimentão vermelho
- Corte de 3 bananas-da-terra maduras em rodelas grossas incorporadas delicadamente aos temperos da panela
- Cozimento brando por 20 minutos com 400 ml de leite de coco até as bananas ficarem macias e salpicadas de cebolinha
Ingredients
Main
- 3 ripe plantains
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pimentão vermelho cortado em tiras
- 400 ml of coconut milk
- 2 tablespoons of dendê oil
- Salt and black pepper to taste
- Chopped scallions for garnish
Instructions
Principal
- In a pot, heat the palm oil and sauté the onion and garlic until golden.
- Add the bell pepper and cook for a few more minutes.
- Cut the plantains into rounds and mix in the pot, stirring gently.
- Pour the coconut milk into the pot and season with salt and pepper to taste.
- Cook over low heat for approximately 20 minutes, stirring occasionally.
- When the bananas are soft, remove from the heat and finish with chopped scallions.
- Serve hot, accompanied by white rice or farofa.
Chef's tips
- Escolha bananas-da-terra maduras mas com polpa firme para que as fatias não derretam no caldo
- Corte as rodelas com 2 centímetros de espessura para preservar a estrutura durante a fervura
- Cozinhe em fogo brando para o leite de coco apurar os temperos sem risco de talhar
Variations
- Moqueca com castanhas adicionando meia xícara de castanhas-de-caju inteiras tostadas nos últimos 5 minutos de fervura
- Moqueca mista vegana acrescentando cubos de tofu firme grelhado ou cogumelos frescos salteados junto com as bananas
- Versão apimentada incorporando uma pimenta-dedo-de-moça sem sementes fatiada ou gotas de pimenta-de-cheiro ao molho
Substitutions
- A banana-da-terra pode ser combinada ou substituída por palmito pupunha fresco em rodelas grossas ou pedaços de caju
- O pimentão vermelho pode ser substituído por pimentão amarelo ou pimentão verde fatiado em tiras uniformes
- A cebolinha picada da finalização pode ser substituída por folhas frescas de coentro picado conforme a tradição regional
How to store
Store the moqueca cold in a closed glass or plastic container in the refrigerator for up to 3 days. To reheat while maintaining the integrity of the banana slices, use a pan over low heat with a lid, stirring only by shaking the container.
Can it be frozen?
Freezing is not recommended for this recipe, as the cooked plantain tends to darken, release liquid, and lose firmness when thawing. Consume the dish freshly made or keep it under simple refrigeration for a few days.
What to serve with
Serve with fluffy white rice, crispy farofa in palm oil, and seasoned black-eyed peas. The pan sauce can also be used with cassava flour to make a fragrant pirão.
Frequently asked questions
Is the plantain moqueca too sweet?
No, the palm oil, garlic, onion, bell pepper, and salt counteract the natural sweetness of the fruit, creating a balanced and elegant sweet and sour profile.
How to choose the ideal plantain for the moqueca?
The banana should be ripe, with a yellow peel and dark spots, but firm to the touch; green bananas are hard and overly ripe bananas fall apart.
Can the recipe be made in a clay pot?
The clay pot is the most traditional for this preparation, as it maintains even heat for a long time even after being removed from the stove flame.
Can I add cilantro in addition to the chopped chives?
Yes, fresh cilantro goes well with coastal moquecas and can be added along with the green onion in the final minute before turning off the stove.
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