Cashew Cream Moqueca

Name: Cashew Cream Moqueca
Yield: 6
Ingredients: 12 cashews; 1 large onion, finely chopped; 1 green pepper, cut into strips (seedless); 3 tablespoons of chopped cilantro; 3 tomato slices; 2 tablespoons of lime juice; salt and black pepper to taste; 1/2 cup of dendê oil

1
12 cashews
2
1 large onion, finely chopped
3
1 green pepper, cut into strips (seedless)
4
3 tablespoons of chopped cilantro
5
3 tomato slices
6
2 tablespoons of lime juice
7
salt and black pepper to taste
8
1/2 cup of dendê oil

Ingredients

1
12 cashews
2
1 large onion, finely chopped
3
1 green pepper, cut into strips (seedless)
4
3 tablespoons of chopped cilantro
5
3 tomato slices
6
2 tablespoons of lime juice
7
salt and black pepper to taste
8
1/2 cup of dendê oil

Directions

1
Remove the cashew pit and cut the other end
2
Pierce the cashews with a fork and gently squeeze out some juice (use this juice to make a refreshing drink)
3
Cut the cashews into 1 cm thick slices, or roughly
4
Season with lime juice, salt, black pepper, cilantro, and onion
5
Place dendê oil in a pan, heat well, and add the cashews, tomato, and green pepper
6
Cook well over high heat
7
Reduce heat and let cook for about 20 minutes or until the cashews are cooked
8
If you want more broth, add 1/2 cup of water
9
Serve with white rice, without letting it cool down
10
Serves 6 portions.