top of page

Moqueca (Brazilian Stew)

Updated: Jul 25

Bursting with Flavor Stew & Health

The first time I tried this recipe my husbands nephew made it for all of us. Typically it is made with fish, but he made me a special one with heart of palm instead. The way this dish filled our whole house with fragrant aroma was mouthwatering.

He dished it up for me over rice, and after one bite I was hooked. It was bursting with flavors and it was so full of nutrients and goodness, I just had to get seconds.

The best dish I've had in years.

After a few months of visiting our nephew headed back to Brazil. But we were still craving the moqueca he made for us. So I asked him how he made it and what he put in it. After practicing a couple of times, I had it down. Even my husband was pleasantly surprised when I made it, even with the heart of palm. So of course, now I need to share it with all of you.

Trust me on this one, you won't be disappointed.

Moqueca (Brazilian Stew)

Section 1: List Your Ingredients

Here is a list of ingredients that you will need to make this dish.

  • Olive oil

  • Onion

  • Garlic

  • Red Bell Pepper

  • Orange Bell Pepper

  • Yellow Bell Pepper

  • Tomatoes

  • Tomato Paste

  • Paprika

  • Salt

  • Vegan Chick'n Seasoning

  • Heart of palm

  • Canned Coconut Milk

  • Lime

  • Cilantro

  • Rice


  • 2 tablespoons olive oil

  • 1 onion, finely diced

  • 3 cloves garlic, minced

  • 1 red pepper, sliced

  • 1 orange pepper, sliced

  • 1 yellow pepper, sliced

  • 4 tomatoes, diced

  • 2 cups water

  • 2 tablespoons tomato paste

  • 2 teaspoons paprika

  • 1 teaspoon salt

  • 2 tablespoons vegan chicken seasoning

  • 1 (14 oz.) can heart of palm, drained

  • 1 (14 oz.) canned coconut milk

  • 1 lime

  • 1/4 cup chopped cilantro


  1. In a large pot, on a medium heat, saute the onion, garlic and olive oil together until the onions are translucentent.

  2. Add the peppers and tomatoes and sauté for 3 minutes until they are tender.

  3. Add the water, tomato paste, paprika, salt and vegan chick’n seasoning, and stir together. Bring to a boil.

  4. Turn heat dow to low and add the heart of palm and coconut milk.

  5. Let it simmer with a covered lid for 15 minutes.

  6. Turn off the heat and add the coconut milk and lime juice.

  7. Add the cilantro when you are ready to serve.

  8. Eat over rice.

Do you think you'll give this recipe a try?

  • Absolutely!

  • Nope, I'm not feelin' it.

318 views1 comment

Recent Posts

See All
bottom of page