Firm ripe plantains simmered with coconut milk, dendê oil, peppers, tomato, chili, lime, and fresh coriander
Moqueca de banana-da-terra is a Brazilian plantain preparation that uses the layered vegetable base and gentle clay-pot simmer associated with moqueca. This recipe follows a Bahian direction with coconut milk and azeite de dendê, whose floral red-palm character is central rather than decorative. Firm ripe plantains absorb the tomato, pepper, chili, lime, and coriander broth while keeping their shape. The pot should be stirred as little as possible after layering so the plantain pieces reach the table intact.
- Prep
- 30 mins
- Cook
- 35 mins
- Marinate
- 20 mins
- Total
- 1 hour 25 mins
- Serves
- 6
- Difficulty
- Intermediate
The recipe
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Before you start
Choose yellow plantains that are ripe but firm, without fully black skins. Peel and cut them into thick diagonal pieces, then marinate briefly with lime, garlic, and salt. Slice onion, peppers, and tomatoes evenly. Use a clay moqueca pot or broad heavy casserole that allows shallow layers.
Ingredients
For the plantains
For the moqueca
For finishing
Quantities change with servings; cooking times stay the same.
Equipment
- Brazilian clay moqueca pot or wide casserole paid link
- Chef’s knife paid link
- Cutting board paid link
- Large mixing bowl paid link
- Ladle paid link
- Digital kitchen scale paid link
Method
Marinate the plantains. Toss plantain pieces with lime juice, garlic, and 7 g salt, then leave for 20 minutes.
Start the pot. Warm olive oil in a broad clay or heavy pot and soften half the onion for 4 minutes.
Build the first layer. Arrange half the peppers and tomatoes over the onion, then scatter on coriander stems, sliced chili, and two pimenta-de-cheiro.
Add the plantains. Lay the marinated plantain pieces in a single snug layer, reserving their lime-garlic liquid.
Complete the layers. Cover with remaining onion, peppers, tomatoes, pimenta-de-cheiro, and the reserved marinade.
Add the broth. Pour coconut milk and water around the edge, season with 8 g salt, cover, and bring slowly to a simmer.
Cook gently. Simmer for 18 to 22 minutes, shaking the pot instead of stirring, until plantains are tender but intact.
Add dendê. Drizzle red palm oil over the surface and simmer uncovered for 5 minutes until the broth is glossy and lightly thickened.
Serve. Finish with coriander leaves, spring onion, and lime, bringing the hot pot directly to the table.
Chef’s notes
Very ripe black plantains break apart; choose yellow fruit that yields slightly but remains firm.
Layer the pot before adding liquid so the plantains cook evenly without vigorous stirring.
Shake or rotate the pot gently rather than using a spoon once the plantains begin to soften.
Azeite de dendê is strong and distinctive; add it late enough to retain its aroma.
Keep the simmer gentle because coconut milk and plantain both thicken quickly.
Tips and variations
A Capixaba-style direction would omit coconut milk and dendê and use annatto oil, producing a different regional dish.
Malagueta chili may replace finger chili when available.
Use a wide enameled casserole if a Brazilian clay pot is unavailable.
Add hearts of palm only as a household variation, not as a replacement for the plantain.
Serve with farofa for texture and white rice to absorb the broth.
Serve with
Bring the moqueca to the table in its cooking pot, with plantain, red and green peppers, tomatoes, coriander, and golden-red dendê visible in the creamy broth.
Storage
Refrigerate for up to 3 days and reheat very gently to at least 74°C without stirring aggressively. Freeze for up to 1 month, although plantain becomes softer after thawing.
Nutrition per serving (estimated)
- 650 kcal
- Calories
- 7 g
- Protein
- 89 g
- Carbohydrates
- 33 g
- Fat
- 9 g
- Fibre
Allergens
Contains coconut. Coconut classification varies by jurisdiction. Check dendê oil, packaged coconut milk, and farofa served alongside for cross-contact and declared allergens.
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Questions
Which plantains should I use?
Use yellow, ripe, but still firm plantains so they become tender without dissolving.
Is dendê oil optional?
It is central to the Bahian flavor and color; omitting it creates a noticeably different result.
Why avoid stirring?
Soft plantain breaks easily, so gentle shaking distributes the broth while preserving the pieces.
Can I use ordinary bananas?
Dessert bananas are too soft and sweet; use cooking plantains or Brazilian banana-da-terra.
Can the dish be made ahead?
Yes, but reheat gently and expect the plantains to soften slightly.
