Hearts of Palm Farofa
A Brazilian refogado base — onion and garlic cooked to gold — then Hearts of Palm seared and simmered into a bright, comforting stew finished with coriander and lime.
Ingredients
- Butter60 g
- Saltto taste
- Garlic4 cloves, minced
- Bell Pepper1, sliced
- Spring Onions3, cut into batons
- Coconut Milk2 tbsp
- Smoked Paprika1 tsp
- Palm Oil2 tbsp
- Hearts of Palm300 g
- Cassava Flour150 g
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Heat the oil in a heavy pan and fry the onion and garlic until soft and golden — the base of everything Brazilian.
- 2
Add the Hearts of Palm and sear until coloured on all sides.
- 3
Stir in Palm Oil and Garlic and cook until they relax into the pan.
- 4
Season with salt and a pinch of cumin or paprika, then add a splash of water or stock.
- 5
Cover and simmer on a gentle flame until the Hearts of Palm is cooked through and the sauce has thickened.
- 6
Scatter with fresh coriander or spring onion and serve with rice, farofa, or a squeeze of lime.
Chef's tip
Prep everything before the heat goes on — brazilian cooking moves fast once it starts.
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