Cook this delicious Brazilian moqueca stew
The Brazilian moqueca stew, traditionally with fish, now has a vegetarian version. Originating from Brazil's coastal areas, it combines fresh vegetables and coconut milk, reflecting the country's culinary diversity. This vibrant and hearty dish brings Brazil's rich flavors to your table. Let's start cooking this beloved classic with a vegetarian twist, making it accessible to everyone.
Gather the following ingredients
For the vegetarian Moqueca, gather one large onion (sliced), two garlic cloves (minced), one red and one yellow bell pepper (sliced), three tomatoes (diced), one zucchini (sliced), 200 grams of pumpkin (cubed), 400 milliliters of coconut milk, two tablespoons of palm or olive oil, lime juice, a handful of cilantro (chopped), salt to taste, and two teaspoons of paprika.
Prepare the vegetables
Start by preparing your vegetables as they are the stars of this dish. Slice the onion, bell peppers, zucchini thinly and dice the tomatoes. Cube the pumpkin into bite-sized pieces ensuring they are not too small as they need to hold their shape through the cooking process. This preparation ensures each vegetable cooks evenly and absorbs the flavors well.
Saute vegetables
In a large pot or deep pan, heat the palm oil or olive oil over medium heat. Add in the sliced onions and minced garlic first; saute until they become translucent and fragrant. Then add in all your prepared vegetables except for the tomatoes - these will be added later to preserve their texture and acidity which balances out the richness of coconut milk.
Add liquids and simmer
Once your vegetables have softened slightly but still retain some crunchiness, it's time to pour in your diced tomatoes followed by coconut milk, which brings creaminess to our stew. Stir in paprika for that smoky flavor along with salt according to taste. Let everything simmer gently on low heat for about 20 minutes or until all vegetables are tender but not mushy.
Final touches and serve
As your stew approaches its final stage, introduce lime juice to inject a vital tangy flavor that enhances the other ingredients in our moqueca. To complete, mix in chopped cilantro for an aromatic freshness that perfectly complements the dish. It's best served hot, accompanied by rice or crusty bread, ideal for absorbing the stew's flavorful sauce.
