Moqueca de palmitos

First time I had this was at a restaurant and it was really lovely!

We recently were wandering down the streets of a local town and come across this little fruit shop that had so many exotic fruits.

So we used some of these fruit in this recipe.

This will definitely be a regular meal in our house now. It was so delicious!


  • 1 tin young Jackfruit
  • 1 white onion
  • 1 tsp garlic
  • 1 green pepper
  • 1 red pepper
  • 1 tin of heart of palms
  • 1 tin coconut milk
  • 1 tin chopped tomatoes
  • 3 tsp Caribbean curry powder
  • 1 tsp ginger purée
  • Salt to season
  • 1 tsp corn flour
  • 1 sliced plantain
  • 1 avocado
  • 1 tin black bean
  • Rice


  • To begin I wanted to make sure the jack fruit was tender enough, so in a pan I emptied the entire contents and simmered the jack fruit and it’s water for around 20/30 mins.
  • Once it had simmered for a while, I removed the jack fruit, cut the woody core out and used two forks to shred the rest.
  • Put the jack fruit in an empty sauce pan and I added a teaspoon of salt to the dry jackfruit and mixed it well.
  • Pop the saucepan, with the jack fruit in, on the hob on a medium heat.
  • I then added the coconut milk and tomatoes to the jack fruit. It will go a pink colour…. but don’t panic haha it will look more appetising soon!
  • I then added the 3tsp of the Caribbean curry powder. This will start to change it from that pink colour to the yellow curry we want.
  • I allowed this mix to sit and cook the flavours into the jack fruit for around 20 mins.
  • In a frying pan, I added the onion, garlic, ginger and fried with a little oil for 5/10 mins. I then added the red and green peppers and fried it all together until it had a nice char on it.
  • Once you’ve added the peppers in the frying pan, add the corn flour. Mix it into the onion and pepper mix well. This will help to thicken the sauce up.
  • Once the veg has a char on it, add it to the jackfruit mix. Stir well to make sure the corn flour is mixed in well. Also add the sliced heart of palms at this point.
  • At this point, pop your rice onto boil. Ours takes 12 minutes to cook, so in this time I also put the black beans on the hob to heat through in their own liquid.
  • In the frying pan used for the onions, i added a little oil and popped the sliced plantain in the pan on a medium heat. I did find these cooked extremely quickly, so keep an eye on them.
  • Once the plantain is cooked, prep the avocado and slice it.
  • Drain the rice and beans once it’s all cooked and serve and enjoy! I just placed the plantain on the edge which added a nice extra flavour to the dish.

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