Chestnut Moqueca with Plantain: A Functional and Brazilian Delight

Chestnut Moqueca is an iconic dish in Brazilian cuisine, known for its rich and striking flavor.

But what if you could enjoy all the pleasure of a moqueca with a healthy and functional twist?

We present the Chestnut and Plantain Moqueca, a recipe that prioritizes nutritious ingredients without sacrificing flavor.

Rich in fats good, antioxidants and potassium, this moqueca not only delights the palate but also brings benefits to the heart and digestion.

It is an excellent option for those looking for a nutritious and delicious meal.

Detailed Ingredients Chestnut Moqueca

• Plantains: 2 ripe, firm apples, sliced
• Cashew nuts: 1 cup, soaked for 4 hours
• Coconut milk: 1 cup, preferably homemade or preservative-free
• Red pepper: 1 unit, cut into thin strips
• Red onion: 1 medium unit, thinly sliced
• Ripe tomato: 2 units, diced
• Fresh coriander: ½ cup, chopped (substitute parsley if preferred)
• Palm oil: 2 tablespoons
• Garlic: 2 cloves, chopped
• Lemon: Juice of 1 unit
• Sea salt and black pepper to taste
• Olive oil for sautéing

Substitutions: Use almond milk instead of coconut milk for a lighter version, and tofu instead of cashews for a higher density. protein.

Detailed Preparation Method

1. Initial Preparation: Start by draining and rinsing the chestnuts. Transfer to a blender with the coconut milk and blend until smooth and creamy. Set aside.

2. Base Flavor: In a large saucepan, heat the olive oil and sauté the onion until translucent. Add the garlic and bell pepper and continue to sauté until the peppers are soft.

3. Flavor Building: Add the tomatoes, season with salt and black pepper to taste, and let cook for a few minutes until the tomatoes begin to break down.

4. Incorporation of Bananas and Chestnuts: Add the plantains and sprinkle with lemon juice, stirring gently. Then add the cashew cream and coconut milk, mix well and lower the heat.

5. Finishing and Serving: Finally, add the palm oil and half of the coriander, cover the pan and let it cook for about 10 minutes, or until the bananas are soft. Adjust the seasoning if necessary. Turn off the heat, add the remaining coriander and serve hot.

Extra Information

• Nutritional Value: Approximately 400 kcal per serving (considering 4 servings), rich in healthy fats and antioxidants.
• Side dishes: Brown rice and kale farofa.
• Occasion: Ideal meal for lunch or dinner, especially on cooler days.
• Estimated Cost: R$ 30.00 to R$ 40.00 reais.
• Preparation Time: Approximately 45 minutes.
• Difficulty Level: Medium, suitable for those who already have some experience in the kitchen.
• Useful Tips: For a more intense flavor, let the moqueca rest for a few minutes before serving and add chopped chili peppers for a spicy touch.

History

This recipe was inspired by a sunny afternoon in the city of Salvador, where the aromas of street stalls are full of creativity and tradition.

Strolling through the local market, I saw a friendly lady offering pieces of caramelized plantain.

When I tasted it, I was transported to a childhood memory, when my grandmother served banana sweets on special occasions.

Impressed by the combination of sweet and savory flavors from that memory, I decided to create a moqueca that combined the unusual flavors of the market with the nostalgia of home.

This is how this Chestnut and Plantain Moqueca was born, a tribute to the Brazilian culinary legacy.