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Ingredients

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CREAMY MOQUECA

  • Palm Oil 10.0 g
  • Olive oil 10.0 g
  • Onions ,diced 100.0 g
  • Garlic (finely diced) 30.0 g
  • Coconut milk (light) 200.0 ml
  • Soy Milk 600.0 ml
  • Knorr Professional Tomato Sauce Dry Base 50.0 g
  • Knorr Professional Potato Purée 100.0 g
  • Robertsons Ground Turmeric powder 20.0 g
  • Palm heart 1/1 in can 600.0 g
  • Shiitake Mushrooms 400.0 g

BABY CARROTS & RADISH PICKLES

  • Sugar 50.0 g
  • Salt 100.0 g
  • Vinegar, white wine 150.0 g
  • Knorr Professional Lime Powder 5.0 g
  • Water 1.0 l
  • mustard seeds 10.0 g
  • Dill seed 10.0 g
  • Baby radishes 250.0 g
  • Baby carrots 250.0 g

PICKLES FAROFA

  • Olive oil 75.0 g
  • Brunoised red onions 100.0 g
  • Cassava flour 400.0 g
  • Cornflour 350.0 g
  • Sliced cornichon 100.0 g
  • Sliced pickled carrots 200.0 g
  • Radish (sliced) 100.0 g
  • Dill, fresh 10.0 g
  • Tangerine zest 10.0 g
  • Salt 2.0 g

Try this mouth water creamy moqueca with grilled heart of palm. It’s a healthy meal, colourful and pretty.

...

Preparation

  1. CREAMY MOQUECA

    • In a cooking pot heat the palm and coconut oil.
    • Add onions and garlic and fry them until transparent.
    • Add vegetable broth, coconut milk and boil for 5 minutes.
    • Add tomato and potato Knorr and stir well.
    • Add turmeric. Stir.
    • Adjust salt and pepper.
    • Season heart of palm with salt and pepper, grill them until golden in coconut oil and reserve.
    • In a skillet, add coconut oil and fry the sliced shiitake until crispy.
    • Adjust salt & pepper. Reserve.
  2. BABY CARROTS & RADISH PICKLES

    • Bring to a boil all the ingredients but the radishes and carrots.
    • In a glass container with lid add the hot brine to radishes and carrots and let it rest for 3 days at
      least.
  3. PICKLES FAROFA

    • In a skillet add the olive oil and onions and fry until transparent.
    • Add cassava and corn flours and toast for 1 minute.
    • Add the sliced cornichon, baby carrot and radish pickles
    • Season with dill, tangerine zest, pepper and salt.
    • Add some brine from the pickles to bring a little moisture.
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