Moqueca of plantain: practical and tasty recipe

Discover how to prepare a delicious plantain moqueca, a practical, healthy and flavourful recipe

A vegetarian moqueca with grilled bananas and citrus farofa.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:50

Interval: 00:00

TOOLS

1 cutting board(s), 1 frying pan(s), 1 large frying pan(s) or non-stick griddle(s), 1 frying pan or high frying pan for whipping the moqueca, 1 grater, 1 sieve(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients: Moqueca of terrestrial bananas

– 4 unpeeled plantains, sliced ​​diagonally

– unsalted butter to taste for grilling the bananas

– 4 tablespoons of olive oil

– 4 tablespoons of palm oil

– 300 ml of coconut milk

– 2 units of sliced ​​onions

– 2 sliced ​​tomatoes

– 1 unit of yellow pepper in strips of about 0.5 cm

– 1 unit of finger-de-moça pepper, seeded, chopped

– chopped coriander to taste

– chopped parsley to taste

– chopped green onion to taste

– 4 teaspoons grated ginger

– 1 unit of lemon (juice)

– salt to taste

– pepper to taste ^THE

Ingredients of Lemon Farofa

– 80 g unsalted butter

– 2 cups corn flour sifted

– 2 lemons (zest)

– salt to taste

PREPARATION:

1. Separate all the ingredients and utensils for the recipe.

2. Clean, chop and cut the ingredients, as indicated in the ingredients list.

3. Grate the ginger, place it on cling film, form a parcel and set aside.

4. Sift the corn flour for the farofa.

PREPARATION:

ENTRANCE OR SWEET:

If you have chosen to prepare an appetizer or a dessert, take advantage of this time, because this recipe does not require an interval.

Moqueca/Bananas:

1. Cut the bananas into slices diagonally.

2. Water with lemon juice to prevent them from darkening.

3. Heat a non-stick pan or griddle and grease it with a little butter.

4. Grill the banana slices until the entire surface on both sides is golden brown.

5. Set aside.

Banana Moqueca:

1. In a deep frying pan or serving pan, add the olive oil and half the palm oil and arrange the tomato slices.

2. Place the onion and pepper on top.

3. Season with salt and pepper.

4. Sprinkle some coriander, parsley, chives and chilli.

5. Arrange the bananas and squeeze the grated ginger well into the film so that only the juice falls on the slices.

6. Drizzle with coconut milk.

7. Add the remaining palm oil.

8. Finish with the remaining coriander, parsley and chives.

9. Place over medium heat, covered, shaking the pan occasionally so that it doesn’t stick to the bottom.

Lemon Farofa:

1. In another pan, melt the butter.

2. Add the sifted corn flour and season with salt.

3. Toast the farofa, stirring constantly to prevent it from burning, until it is nice and crispy.

4. Turn off the heat.

5. Add the lemon zest.

FINALIZATION AND ASSEMBLY:

1. Serve banana moquecathe pan itself in which it was prepared.

2. Place the farofa in a bowl and serve 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 subjects, even in small quantities, can cause various reactions. Therefore, we 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.

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Source: Terra

Ben

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.