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Vegetarian

Plantain moqueca with rice

Plantain moqueca is a Brazilian style plant based dish made with ripe plantains simmered in coconut milk, tomatoes, and peppers, served over rice. It serves 4, takes 50 minutes, is rated easy, and costs about €2.80 per serving. The key is using very ripe plantains, which melt into the sauce and sweeten it naturally.

Tonight we're off to Brazil, with a moqueca of ripe plantains simmered in coconut milk, tomatoes, and peppers, a plant based take on the classic, all gentle sweetness.

Plantain moqueca with rice
Total time
50 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring
The kids
They generally like it

Moqueca is originally a Brazilian fish stew simmered in coconut milk, reimagined here around ripe plantain, which melts into the sauce and gives it an almost creamy texture. Tomatoes and peppers add softness, paprika brings a warm orange color, and coconut milk wraps everything in sweetness without hiding the vegetables. A squeeze of lime at the end brightens things up so it never tastes too sweet.

It's an easy weeknight dish with no meat or fish, and kids tend to like it too, thanks to its soft texture and gentle sweet savory balance. You can also serve it on a lazy Sunday if you're craving something a little different, with just a bowl of white rice and a few sprigs of cilantro to shake up the usual family dinner.

The ingredients

4 people

Fruits and vegetables

  • Ripe plantains 4
  • Red bell pepper 1
  • Yellow bell pepper 1
  • Tomatoes 3
  • Onions 2
  • Garlic 3 cloves
  • Cilantro 1 sprigs
  • Lime 1

Dairy

  • Coconut milk 40 cl

Pantry

  • Riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 2 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Peel the plantains and cut them into large chunks, slice the onions, garlic, and peppers, dice the tomatoes.

    Slit the skin lengthwise, it comes off like a glove.

  2. Sauté the onions, garlic, and peppers in the oil with the paprika, which stands in for the traditional dendê palm oil. 8 min

    The paprika gives moqueca its signature orange color.

  3. Add the tomatoes and let them soften for a few minutes, then lay the plantains on top. 5 min

    Arrange the plantains in a single layer so they cook evenly together.

  4. Pour in the coconut milk, season with salt and pepper, and let it simmer covered over low heat. 20 min

    Poke a piece, it should be tender like a soft cooked potato.

  5. Cook the rice in salted water, drain it, and serve the moqueca sprinkled with cilantro and lime. 12 min

    A squeeze of lime at the end balances the sweetness of the plantain.

Our tips to get it right

  • Look for plantains with skin that's turned black in patches, that's the sign they're sweet and will melt during cooking instead of staying firm.
  • Cut the plantain chunks to an even thickness so they all cook at the same rate in the coconut milk.
  • Taste the sauce before serving, very ripe plantain can make the dish quite sweet, a little extra lime juice brings it right back into balance.

The variations

  • Swap one of the peppers for a sliced carrot to add more color and texture to the sauce.
  • For a spicier version, add a finely chopped chili along with the onions.
  • For kids in a hurry at the table, blend part of the sauce before serving, it turns smoother and easier to eat with the rice.

What to serve it with

  • Plain white rice
  • Lime wedges on the side
  • Fresh tropical fruit juice

Storage

Moqueca keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well, without the rice, for up to 2 months. Reheat gently in a pan with a splash of water to loosen the sauce.

Questions about this dish

Can I use heavy cream instead of coconut milk?

You can, but the flavor changes a lot, coconut milk gives moqueca its signature sweetness that cream doesn't have. If you have no other option, use full fat cream and add a pinch of sugar to get closer to the original taste.

Do the plantains really need to be very ripe?

Yes, that's what gives the dish its character. A green plantain stays firm and starchy when cooked, while a very ripe one melts and naturally sweetens the sauce.

Can I make this ahead of time?

Yes, it's actually even better reheated the next day, once the flavors have had time to blend. Just cook the rice fresh so it stays fluffy.

How do I know when the plantains are fully cooked?

Poke a piece with the tip of a knife, it should slide in easily like a soft cooked potato. If it still resists, let it simmer a few more minutes covered.

How long does it take to make a plantain moqueca with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plantain moqueca with rice?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plantain moqueca with rice cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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