Vegan Banana and Coconut milk Soup (Moqueca de banana da terra)

Submitted by:
Mariana Morais, São Paulo, Brazil
Architecture and urban planning

Image Source: Author


1 tablespoon of dendé palm oil, or coconut oil plus turmeric
1 spring onion, sliced
1 red bell pepper, minced
1 yellow bell pepper, minced
1/2-1 red chili pepper, minced
2 cloves garlic, minced
1 tomato, minced
2-3 bananas, sliced
2 cups coconut milk
Juice from 1 lime
Fresh coriander, chopped

1. In the pot, heat the oil, add the spring onion and fry them until they have gotten some color.

2. Add the garlic, the yellow and red bell peppers, the red chili pepper and a bit of salt and fry until the bell peppers are a bit more tender.

3. Add the tomato, the bananas and the coconut milk. Let it simmer for 30 minutes until the bananas have softened.

Take the pot from the heat and add the lime juice and the coriander.


"Love at first sight". I ate this dish some years ago when I moved from the south of Brazil to São Paulo.
When I tried, I was very impressed by the mixture of flavors, such as coriander and dendé palm oil.
I learnt to cook it with a friend. What is special for me is that this dish represents the mix of African influences that Brazil has.
In Brazil, we normally eat this dish at celebrations, with many friends. This dish is usually served with farofa, a toasted flour mixture, another typical Brazilian dish that makes me feel at home.

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