Brazilian cuisine is rich in bold flavors and vibrant colors. One dish that truly exemplifies this is Moqueca da Banana da Terra, a vegan-friendly version of the traditional moqueca—a fish stew originating from the coastal regions of Bahia and Espírito Santo. In this version, plantains (known as banana da terra in Brazil) take center stage, giving the dish a sweet, tender base that balances beautifully with the savory and spicy notes from coconut milk, chili and bell peppers.
What is Moqueca?
Moqueca is a traditional Brazilian dish that dates back over 300 years, blending the flavors of indigenous, African, and Portuguese cuisine. It’s typically made with fish or shrimp, and it’s known for its aromatic and hearty qualities, usually prepared with coconut milk, red palm oil (dendê), tomatoes, onions, bell peppers, and cilantro. The plantain version is not an adaptation but its one of the versions people make, and it’s more common as a side dish.
Moqueca Da Banana Da Terra Ingredients
- Plantains (Banana da Terra): The star of this dish, plantains add a sweet, starchy base that absorbs the flavors of the coconut milk and spices.
- Bell Peppers (Red and Green): These add both color and a crunchy texture to the dish. The combination of sweet red and slightly bitter green peppers creates a balanced flavor profile.
- Palm Oil (Dendê): A staple in Afro-Brazilian cooking, red palm oil has a deep, rich flavor and gives the dish its distinctive yellowish hue.
- Coconut Milk: Creamy and slightly sweet, coconut milk mellows out the spiciness of the chili and provides a velvety texture to the broth, creating the perfect base for this dish.
- Onion, Garlic, and Tomatoes: These form the aromatic foundation of the stew, with the onions and garlic giving it a deep savory flavor, while the tomatoes add a touch of acidity and sweetness.
- Chili Pepper: The chili adds just the right amount of heat, giving the dish its spicy kick. Adjust the amount depending on your preference.
- Cilantro: A garnish that adds freshness and brightness to the dish, cilantro is often a divisive herb, but it’s essential in balancing out the richness of the coconut milk and plantains. If you don’t like it you can use parlsey.
- Lemon: The acidity of lemon juice cuts through the richness of the coconut milk and the sweetness of the plantains, giving the dish a fresh, tangy finish.
How to Make Moqueca da Banana da Terra
Start by preparing the plantains. Peel and slice them into rounds. Place the plantains in a bowl, add the minced garlic, salt, pepper, and juice of half a lemon. Toss everything together, ensuring the plantains are well coated in the seasoning. Set this aside while you prepare the rest of the ingredients.
In a large pan, heat the olive oil over medium heat. Add the chopped onions, garlic, and chili pepper. Sauté for about 5 minutes until the onions become soft and fragrant.
Next, add the chopped tomatoes and bell peppers. Continue cooking for another 8 minutes, allowing the vegetables to soften and their flavors to meld together.
Once the vegetables are tender, it’s time to add the seasoned plantains. Gently stir them into the mixture, being careful not to break them up too much.
Pour in the coconut milk, along with the juice of the remaining lemon. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, or until the plantains are tender and have absorbed the flavors of the sauce.
Finish by stirring in a generous amounts of cilantro and adjusting the seasoning with salt and pepper to taste.
Serve your Moqueca da Banana da Terra hot, with a side of rice, or simply on its own with some crusty bread to soak up the delicious sauce.
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Moqueca Da Banana Da Terra – Plaintain Stew
Ingredients
- 3 plantains
- 1 red bell pepper
- 1 green bell pepper
- 2 tbsp red palm oil – dendê
- 1 tbsp olive oil
- 1 onion
- 2 tomatoes
- 1 green chili pepper
- 150 ml coconut milk
- 1 lemon
- 1/4 cup fresh cilantro chopped
- 2 Garlic cloves
Instructions
- Start by preparing the plantains. Peel and slice them into rounds. Place the plantains in a bowl, add the minced garlic, salt, pepper, and juice of half a lemon. Toss everything together, ensuring the plantains are well coated in the seasoning. Set this aside while you prepare the rest of the ingredients.
- In a large pan, heat the olive oil over medium heat. Add the chopped onions, garlic, and chili pepper. Sauté for about 5 minutes until the onions become soft and fragrant.
- Next, add the chopped tomatoes and bell peppers. Continue cooking for another 8 minutes, allowing the vegetables to soften and their flavors to meld together.
- Once the vegetables are tender, it’s time to add the seasoned plantains. Gently stir them into the mixture, being careful not to break them up too much.
- Pour in the coconut milk, along with the juice of the remaining lemon. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, or until the plantains are tender and have absorbed the flavors of the sauce.
- Finish by stirring the fresh cilantro and adjusting the seasoning with salt and pepper to taste.
- Serve your Moqueca hot, with a side of rice,or simply on its own with some crusty bread to soak up the delicious sauce.
