Brazilian Moqueca Stew (Fernanda, São Paulo)

To be true to Brazilian tradition, serve this rich, hearty, spicy stew served with rice,

farofa de dende, which is a toasted manioc meal to us.



*Vegan style and Fish style optional

1 teaspoon salt1 teaspoon freshly ground pepperjuice of 2 limes
2 teaspoons minced garlic
2 tablespoons olive or coconut oil
3 large *portabella mushrooms – washed and sliced into chunks
5 carrots – washed and sliced into chunks
5 potatoes – washed and sliced into chunks
4 ribs celery – washed and sliced into smaller chunks
1 red pepper, sliced thinly
1 green pepper, sliced thinly
1 large onion, sliced thinly
2 tomatoes, sliced thinly
4-5 green onions, white and green parts, finely chopped
1 bunch of cilantro, washed and roughly chopped
2 teaspoons paprika
1 teaspoon coriander
1/2 – 1 teaspoon chile pepper (or to taste)
2 1/2 cups coconut milk
3 tablespoons coconut or olive oil — or palm oil, if desired

You can replace any vegetable for others you have at home


  • Add the lime juice, salt, ground pepper, and minced garlic together.
  • Marinate mushrooms in this mixture for 1 to 4 hours in the refrigerator.
  • Add 2 tablespoons of olive oil to a large pan.
  • Layer 1/2 of the peppers, tomatoes, and onions over the bottom of the pan.
  • Cover the vegetables with the portabello mushrooms, carrots, potatoes, celery as well as the marinade.
  • Layer the rest of the peppers, onions and tomatoes on top.
  • Sprinkle with the chopped green onions and half of the chopped cilantro.
  • Whisk the paprika, coriander and chile pepper into the coconut milk, and pour this
  • mixture over the vegetables.
  • Drizzle the vegetables with the palm oil, if desired.
  • Bring this mixture to a boil, and simmer gently, covered, for 15 minutes.
  • Uncover and simmer for 25 minutes or until the vegetables are tender.
  • Sprinkle chopped cilantro over the stew.

Posted by: Fernanda / Marketing, Sales / São Paulo, Brazil

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