14
1
8
1
4
14
14
1/4
2
2
1/2
1
1/2
1/4
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ar
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oz
#
oz
cl
oz
oz
c
T
c
c
t
T
c
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Tomatoes Roma
Onions Red
Mini Bells (1)
Red Chili (2)
Garlic
can Palm Hearts (3)
can Chickpeas
Cilantro
Olive Oil
Coconut milk (4)
Water
Salt
Pink Peppercorns
Dendê Oil (5)
-- Serve with
Rice, or Farofa (6)
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Prep - (1 hr )
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Slice about 1/4 inch thick.
- Quarter ONIONS lengthwise and slice fairly thin crosswise.
- Cap and core MINI BELLS. Slice crosswise into rings about 1/4
inch wide.
- Cap and core RED CHILI. Chop fine. Crush GARLIC and
chop fine. Mix.
- Drain PALM HEARTS and slice no less than 3/8 inch thick.
- Drain and rinse CHICKPEAS.
- Chop CILANTRO small.
Run - (30 min)
- In a 3 quart sauce pan, heat Olive Oil and fry
Garlic mix until aromatic. Take off the heat and layer
half the Onions over the Garlic mix.
- Layer half the Mini Bells and Tomatoes over the Onions.
- Layer half Chickpeas and half the Palm Hearts over the
Mini Bells.
- Season with half the Salt and Pink Peppercorns. Pour in
half the Coconut Milk.
- Repeat this layering with the other half of the items.
- Pour in Dendê Oil.
- Bring to a boil, then turn to a simmer until the vegetables are tender,
about 10 minutes.
- Stir in Cilantro and serve hot - see
Serving.
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