This delicious stew was a regular part of my diet when I lived in Brazil. Moqueca is traditionally made with fish, but I enjoy the plant-based version more. It’s creamy, warm, and satisfying, and it has the added bonus of being cheap, easy and quick to make.
Moqueca – serves four
1 large onion, diced
2 red peppers, diced
2 cloves garlic, minced
1 tablespoon vegetable oil
4 large tomatoes, diced
2 400ml tins full-fat coconut milk
2 400g tins young green jackfruit*, drained and chopped into pieces
3 OXO vegetable stock cubes
1/4 teaspoon hot chilli powder
2 tablespoons fresh coriander, chopped
In a large heavy-bottomed pot, heat the oil over medium-high heat until hot. Add the onion, red peppers, and garlic and sauce until the onions are translucent – about 5 minutes. Add the tomatoes and continue to cook on medium-high heat for another 5 minutes. Make sure to stir the mixture to prevent it sticking.
Add the coconut milk, jackfruit, oxo cubes, and chilli powder and stir into the oxo cubes are dissolved. Reduce heat to low and gently simmer for 20 minutes – stirring occasionally to prevent anything sticking to the pot. Add the chopped coriander and cook for another five minutes and serve. It’s great over rice or just as it is.
This shouldn’t need any additional seasoning, but feel free to add salt and pepper to taste.
*ensure you use the young green jackfruit in water or brine and NOT the sweet yellow jackfruit in syrup. They’re completely different and the latter will ruin your moqueca.
Fig and Pen 