Prior to becoming vegan I tried this Afro-Brazilian dish and was blown away by the flavor. It is light and clean from the coconut milk and cilantro yet soulful and delicious because of the palm oil flavor. I knew instantly that this was a dish I wanted to replicate as a vegan. Besides I already had all of the ingredients, so there was nothing standing in my way. I made the Moqueca and served it atop whole wheat Israeli Couscous. Click to find out the recipe.
3 garlic cloves
1 bunch of Cilantro
1 tomato- sliced
1 scotch bonnet pepper
3 tablespoons African red palm oil
1 green bell pepper- sliced
2 packages of vegan belt fish (purchase from May Wah), or sprouted tofu (NOTE– If you decide to make this dish with tofu be sure to marinate it first in seasoning and kelp flakes to enhance the flavor.)
1 teaspoon of kelp or dulse flakes
*Vegan prawns (optional)
1 can of coconut milk
½ teaspoon of sea salt
2 tablespoons of tomato paste
32 ounces of water
Cooking Instructions for Moqueca
Cut the vegan fish into medium size pieces then bake for 20 minutes or until brown and set aside.
Slice the tomato, garlic, bell pepper, scotch bonnet pepper, cilantro, and onion. Saute them in the pot with the 3 tablespoons of palm oil until everything is translucent. Then add the coconut milk and the water to the pot with the “fish”, the tomato paste, kelp flakes, sea salt, and the juice of one lime. Pour water in the pot until it is almost halfway full but no more than 32 ounces of water. Allow everything to cook on medium heat with the lid partially on for 25 minutes or until the water level reduces a bit. Then garnish with scallions and serve with the side of your choice. I happened to use couscous because that is what I had on hand. However, my preference would have been to have the Moqueca with cassava. Regardless of what you choose to eat the Moqueca with, I know it will be delicious. Enjoy!