Moqueca (pronounced “mo-KEH-kah”) is a Brazilian stew typical from the northern state of Bahia. Brazilians have been making moqueca for at least 300 years.
I ate quite a few Moquecas when I went to Brazil last year and I couldn’t wait to cook my vegan version on my return to London.
It’s exotic and super simple to make.
Moqueca in Bahia is usually accompanied by rice and farofa – which is simply fried/toasted manioc flour. I highly recommend you serve the Moqueca with farofa as it adds a special crunchy and unusual touch to the whole experience.
In London I buy manioc flour and palm oil at a Brazilian/Portuguese supermarket but you can also find it at some other speciality shops like health stores. I only buy Brazilian Palm Oil (which lasts forever by the way) as the Asian brands have bad reputation for being unethical – harming our orangutan friends who live in the area.
If you absolutely can’t find Brazilian palm oil you can use olive oil but the flavour won’t be as authentic (says the girl who veganised this recipe).
I love Viana Real Smoked Tofu – if you can’t find smoked tofu, replace it with normal tofu or mushrooms.
Smoked Tofu & Plantain Moqueca (Coconut Brazilian stew)
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Main Dish|
- 1 juice Lemon
- 1 Large Onion (sliced)
- 1 Red Bell Pepper (sliced)
- 1 Green Bell Pepper (sliced)
- 2 Tomatos
- 200ml Coconut Milk
- 1 tablespoon Palm Oil (Brazilian and/or ethical brand)
- 2 tablespoons Vegetable Stock (powder)
- 2 tablespoons Coriander or Parsley (chopped)
- 175g Smoked Tofu
- 1 Plantain (sliced)
- 1 Red chilli (finely chopped)
- 1 cup Manioc Flour
- 1 clove Garlic (chopped)
- 1 teaspoon Salt flakes
- Olive Oil