Moqueca de banana

Ingredients

For 2 people

• 2 medium ripe but firm bananas, 8 oz peeled and sliced into 1-inch pieces
• 1 tbsp neutral oil
• 1 medium yellow onion, 6 oz thinly sliced
• 1 medium red bell pepper, 5 oz sliced into thin strips
• 2 cloves garlic, 2 tsp minced
• 1 medium tomato, 4 oz chopped
• 1 cup canned coconut milk, shaken well
• 2 tbsp water
• 1 tbsp lime juice
• 1 tsp paprika
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp fine salt
• 1 tbsp cilantro leaves, chopped

Method

1. Prep the vegetables and bananasSlice the 2 medium ripe but firm bananas into 1-inch pieces so they hold their shape in the stew. Thinly slice the 6 oz onion and 5 oz red bell pepper, mince 2 tsp garlic, and chop the 4 oz tomato. Keep the banana pieces separate so they are added near the end and do not turn mushy.
2. Build the aromatic baseSet a medium skillet or sauté pan, about 10 to 11 inches wide, over medium heat. Add 1 tbsp neutral oil, then the sliced onion, red bell pepper, and 1/2 tsp salt. Cook for 5 to 6 minutes, stirring often, until the onion softens and starts to look glossy and lightly translucent.
3. Bloom the garlic and spicesAdd the minced garlic, 1 tsp paprika, and 1/4 tsp crushed red pepper flakes. Stir for 30 seconds to 1 minute, just until fragrant. If the garlic starts browning too fast, lower the heat, because a moqueca should taste warm and rounded, not bitter.
4. Soften the tomatoAdd the chopped tomato and cook for 2 to 3 minutes, stirring and pressing lightly with the spoon, until the tomato begins to break down and its juices coat the pan. This gives the coconut sauce a fresher, less heavy flavor and helps the vegetables soften evenly.
5. Add coconut milk and waterPour in 1 cup canned coconut milk and 2 tbsp water, then stir well to combine. Bring the mixture to a gentle simmer over medium-low heat, not a hard boil. Let it cook for 4 to 5 minutes so the sauce thickens slightly and the vegetables become tender.
6. Cook the bananas gentlyNestle the banana pieces into the sauce in a single layer if possible. Spoon a little sauce over the top, cover the pan, and simmer on low for 4 to 5 minutes until the bananas are hot and just tender. Avoid vigorous stirring, which can break them apart and cloud the sauce.
7. Finish with lime and cilantroUncover the pan and add 1 tbsp lime juice. Simmer uncovered for 1 minute more, just enough to brighten the coconut sauce. Taste and adjust with a little more salt only if needed, then scatter 1 tbsp chopped cilantro over the top.
8. Serve immediatelySpoon the moqueca into shallow bowls so the coconut broth and vegetables are both visible. Serve hot while the banana pieces are intact and the sauce is creamy. For a fuller meal, pair it with hot rice or cooked beans, but keep those accompaniments separate from the stew so the coconut sauce stays front and center.