Plantain moqueca – a simple and delicious option for a dish without meat or fish
A moqueca of grilled bananas accompanied by coconut farofa.
Recipe for 6 people.
Classic (no restrictions), Gluten Free, Vegetarian
Preparation: 00:40
Interval: 00:00
TOOLS
1 cutting board(s), 1 grater(s), 1 bowl(s), 1 non-stick pan(s) or iron griddle(s), 1 deep frying pan(es) or saucepan(es) terracotta(s), 1 non-stick pan(s)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Moqueca ingredients
– 6 ripe bananas, peeled and cut into diagonal slices
– 1 1/2 units of lemon (juice)
– unsalted butter to taste
– 6 tablespoons of olive oil
– 6 tablespoons of palm oil
– 3 tomatoes cut into slices
– 3 onions, cut into slices
– 1 1/2 units of yellow pepper, cut into strips of approximately 0.5 cm
– 1 1/2 units dedo-de-moça pepper, seeded, chopped
– coriander to taste, chopped
– parsley to taste, chopped
– green onion to taste, chopped
– 6 teaspoons of grated ginger
– 450 ml of coconut milk
– Salt to taste
– pepper to taste THE
Ingredients of Farofa with coconut
– 6 tablespoons unsalted butter (or clarified butter)
– 3 cups dry grated coconut
– 150g cashew sherry
– 3 lemons (zest)
– Salt to taste
PREPARATION:
1. Separate all the ingredients and utensils for the recipe. Choose the pan or pan in which the preparation will take place (the dish will be served in the pan itself).
2. If using a crock pot, heat it over medium heat. Otherwise, do it immediately after finishing the preparation (common pans heat up faster than a clay pot).
3. Clean the moqueca ingredients, remove the seeds and chop the chilli pepper. Chop the coriander, parsley and chives and mix the three together until you have a herb mix. Dry and set aside the aromatic herbs in a bowl lined with absorbent paper.
4. Cut the tomato and onion into slices and the pepper into not too thin slices. Try to cut them all to the same thickness.
5. Grate the ginger, place it on the transparent film, form a parcel and set aside.
6. Wash the lemon and grate the peel to obtain the farofa zest.
APPETITE OR DESSERT (optional):
If you have chosen to prepare an appetizer or dessert, take the time necessary to prepare it, as this recipe does not require an interval.
PREPARATION:
Bananas:
1. Peel and cut the bananas into diagonal slices.
2. Water with lemon juice to keep them from darkening.
3. Heat 1 non-stick pan or griddle and grease it with a little butter.
4. Grill the banana slices until golden brown on both sides.
5. Set aside.
Stew:
1. In a previously heated pan or clay pot, add the olive oil along with half the palm oil and spread the tomato slices.
2. Place the onion and pepper on top.
3. Season with salt.
4. Spread the pepper and some of the herb mix (coriander, parsley and chives).
5. Arrange the grilled banana slices. Pierce the parcel with the grated ginger with a fork and squeeze it vigorously so that only the juice falls onto the moqueca.
6. Drizzle with coconut milk.
7. Add the remaining palm oil.
8. Cover with remaining herb mixture.
9. Place over medium heat, covered, shaking the pan occasionally so it doesn’t stick to the bottom.
Farofa with coconut:
1. In another non-stick pan, melt the butter until lightly browned.
2. Add the grated dry coconut and season with salt.
3. Toast the farofa, stirring constantly to prevent it from burning, until it is crispy.
4. Add the chestnut sherry and turn off the heat.
5. Add the lemon zest.
FINALIZATION AND ASSEMBLY:
1. Serve the moqueca in the same pan in which it was prepared.
2. Place the farofa in a bowl and serve it separately.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
