Bahia Moqueca recipe

Evening all!

I have eaten at Las Iguanas three times now and, despite the service being a bit rubbish, I found my favourite dish, the Bahia Moqueca. I’m not made of money, so I don’t eat out a lot, I thought I would try to recreate the dish at home. I found a similar recipe here to help me along as I had never made this dish before. Below I will leave a list of the ingredients I used, I added some veg which I had to hand and left other ingredients from the recipe out if I didn’t have them in my kitchen.

Ingredients:

  • 1 can of palm hearts (drained and chopped into chunky pieces)
  • 1 can of chopped tomatoes
  • 1 can of coconut milk (I accidentally bought the light version)
  • 2 onions worth of frozen chopped onions
  • Fresh coriander (I used a hefty amount because I love it)
  • Chopped sweet potato and butternut squash (half a pack)
  • Baby spinach (a good few handfuls)
  • Rainbow carrots (I used one of each colour, chopped)
  • Vegetable oil for frying
  • Seasonings- I used lemon juice, salt, pepper, ground garlic, paprika, and chili (amounts suited to my tastes)
  • Rice (plain, to accompany)

IMG_1639 IMG_1644

First of all I heated the oil and fried the carrots (because I figured that they were the toughest vegetable), then once they were beginning to soften I added the sweet potato and butternut squash and left them to soften also. After this I added the chopped palm hearts and added the rice to water in another pan to cook. Then I added the frozen onions, stirring for a couple of minutes, before adding the chopped tomatoes and then the coconut milk. Once the mixture started to bubble I added the dried seasonings, a dash of lemon juice and a big pinch of coriander. I sat with the pan and stirred until the liquid began to thicken and the veg was cooked, at this point I added the baby spinach and most of the leftover coriander. I left the spinach to wilt for a moment while I drained the cooked rice. An unfortunate oversight on my part was that I didn’t have a proper strainer and had to use a fork, resulting in rather wet rice. After going back to the pan I removed it from the heat, dressing with the final pinch of coriander and a little lemon juice. Another mistake was thinking that my plate was big enough to fit the whole lot on it, the meal over ran the plate and I had to put some in a Tupperware dish for later (this explains why it looks like a mess in the photos). This recipe will easily make enough for two, maybe more, or you can save the leftovers for another tasty meal the next day. While it wasn’t quite the same as Las Iguanas’ dish it was pretty close in my opinion and very enjoyable, sweet, deep and a little sour, and a good variety of veg. I wouldn’t think twice about making this again.

Hope Monday has been kind to you,

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