Moqueca de Banana

🔥 Prep

• Peel and slice the 4 plantains into ½‑inch thick rounds.
• Peel and finely dice the 1 onion.
• Core and dice the 1 bell pepper into small cubes.
• Core and dice the 2 tomatoes into medium chunks.
• Roughly chop the 0.5 cup cilantro leaves.

🔥 Cook

• 1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
• 2. Add the diced onion and bell pepper, sauté for 4 minutes until softened.
• 3. Stir in the diced tomatoes and cook for 3 minutes until they begin to break down.
• 4. Add the sliced plantains and gently toss to coat with the vegetables; cook for 2 minutes.
• 5. Pour in the 200 ml coconut milk, stir to combine, and bring to a gentle simmer.
• 6. Reduce heat to low and let the stew simmer for 10 minutes, stirring occasionally, until the plantains are tender and the sauce thickens.
• 7. Season with salt and freshly ground black pepper to taste (optional).
• 8. Stir in the chopped cilantro and cook for an additional 1 minute to release its aroma.
• 9. Remove from heat and let rest for 2 minutes before serving.

🔥 Serve

• Ladle the moqueca de banana into shallow bowls.
• Garnish with extra cilantro leaves and a wedge of lime if desired.
• Serve hot alongside steamed white rice or Brazilian farofa.
• Pair with a crisp green salad or avocado slices for a complete meal.