09/30/2026
🌴 Vegan Moqueca de Banana-da-Terra
Brazilian coconut & palm-oil stew • Serves 4
A rich, colorful Brazilian dish inspired by traditional Bahian moqueca, with ripe-but-firm plantains, coconut milk, dendĂŞ (palm oil), tomatoes, peppers, garlic and fresh cilantro.
Ingredients
* 3 ripe but firm plantains (banana-da-terra)
* 2 ripe tomatoes, chopped
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 1 cup coconut milk
* 2 tbsp extra-virgin olive oil
* 3 tbsp dendĂŞ (Brazilian palm oil)
* ½ cup water
* ½ cup fresh cilantro, chopped
* Juice of 1 lime
* 1 small chili pepper, minced — optional
* Sea salt to taste
Instructions
1. Prepare the plantains: Peel and slice diagonally into thick pieces.
2. Build the flavor: Heat olive oil in a large pot. Sauté onion, garlic and chili for 2–3 minutes.
3. Add the peppers and tomatoes and cook for about 5 minutes, until they begin to soften.
4. Gently arrange the plantain slices over the vegetables.
5. Pour in the coconut milk and water, then drizzle the dendĂŞ over everything.
6. Cover and simmer gently for 15–20 minutes, until the plantains are tender but still hold their shape.
7. Finish with fresh cilantro and lime juice. Season with salt.
8. Serve hot over Brazilian-style white rice, with farofa on the side if desired.
🌿 Tip: Don’t stir aggressively once the plantains are added—they can become soft and break apart. Gently spoon the sauce over them instead.
The combination of coconut milk, dendĂŞ, cilantro, peppers and plantain is characteristic of the vegan versions of moqueca featured by Brazilian recipe sources.