Recipe OF THE WEEK

MOQUECA DE PALMITOS

Serves 6

300ml veg stock

360g sliced peppers

250g fine green beans 100g spinach

1 tin of palm hearts, sliced 200g roasted butternut

FOR THE MOQUECA SAUCE:

red bullet chilli

15g fresh coriander

15g fresh flat leaf parsley 1½ tbsp palm oil

2 tbsp pureed ginger 1 tbsp pureed garlic 1 large onion, diced

1 tsp veg stock paste 4 tomatoes, diced 50ml fresh lime juice

185ml coconut milk 95g creamed coconut

230ml water

1 large pinch salt 1 pinch black pepper

FOR THE FAROFA:

50g desiccated coconut

50g Pan flour (online or at Las Iguanas) Knob of butter 1 Start by making the moqueca sauce. Chop the red chilli, the coriander and the parsley.

2 Heat the palm oil in a pan and cook the ginger, garlic, chilli and onion until translucent, then add the veg stock paste.

3 Add the tomatoes and cook slowly until soft. 4 Add the lime juice, coconut milk, creamed coconut, coriander, parsley and water. Cook for about 15 minutes and season.

5 Make the farofa. Toast the desiccated coconut and Pan flour in a pan until slightly turning colour. Add the butter and gently fry.

6 Put the veg stock into a pan with the peppers and butternut and bring to the boil.

7 Simmer for a minute or two, add the fine green beans, spinach and palm hearts.

8 Add the moqueca sauce and bring to simmer. The sauce should not be runny.

9 Serve with rice and the crunchy coconut farofa. Fried sweet plantain is a nice addition.

This Brazilian stew

is traditionally slow

cooked in a terracotta

casserole dish

Recipe from Las Iguanas to celebrate National Curry Week, October 9-16