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Ground banana moqueca
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
3 servings
Brenda Almeida
@brendhaalmeidha- Ingredients
- Recipe
- Banana, cut into 0.5cm slices3 unit(s)
- Coarsely chopped fresh tomatoes2 unit(s)
- Coarsely chopped onion1 unit(s)
- Crushed Garlic Clove2 unit(s)
- From skinless tomatoes processed with tomato juice to a tomato sauce1 can(s)
- Green Pepper, coarsely sliced1 unit(s)
- Small glass of coconut milk1 unit(s)
- Fresh grated ginger1 teaspoon
- Parsley, chives and cilantro1 teaspoon
- Palm oil1 tablespoon
- Salt and pepper1 to taste
- In a not too small pan, brown the garlic, onion, pepper and grated ginger in palm oil, as you prefer. When browning but not burning, add the fresh tomatoes, tomato sauce and coconut milk. Lower the heat a little and let the flavors of all the ingredients mix well for about 5 minutes. While your moqueca is discovering flavors, take the opportunity to prepare the bananas. In a frying pan, fry the bananas in a little palm oil. Sprinkle the bananas with salt and pepper. The bananas are ready when they turn yellow and have golden parts. I used a steak grill, the ones with friezes, instead of the frying pan. The bananas were striped. Add the bananas to the moqueca and taste, then season to taste. Once it has the perfect flavor, turn off the heat. When serving, place the parsley, chives and cilantro on top. I even added some pout peppers, which I love. And it can be served with quinoa farofa rice.
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