1 tablespoon of olive oil
3 ounces of shitake mushrooms, diced
1/4 cup of water
1 tomato, cut into cubes
1/2 cup of chopped onion
1 clove of garlic, minced
1/2 teaspoon of red bell pepper, minced
3 ounces of palm heart, sliced
2 tablespoons of olive oil
1/4 cup of coconut milk
Salt to taste
Black pepper to taste
1 tablespoon of unsalted butter
2 teaspoons of grated ginger
1 1/2 tablespoons of tapioca flour
1 tablespoon of olive oil
3 ounces of shitake mushrooms, diced
1/4 cup of water
1 tomato, cut into cubes
1/2 cup of chopped onion
1 clove of garlic, minced
1/2 teaspoon of red bell pepper, minced
3 ounces of palm heart, sliced
2 tablespoons of olive oil
1/4 cup of coconut milk
Salt to taste
Black pepper to taste
1 tablespoon of unsalted butter
2 teaspoons of grated ginger
1 1/2 tablespoons of tapioca flour
Heat the olive oil in a skillet and quickly sauté the mushrooms. Reserve
In a separate pan, combine the water, tomato, onion, garlic, and bell pepper
Bring to a simmer and cook until the vegetables are tender
Remove from heat and puree in a blender
Return the mixture to the pan and add the palm heart, mushrooms, and coconut milk
Season with salt and black pepper
Remove from heat and set aside
In a separate pan, melt the butter over medium heat
Add the grated ginger and stir to combine
Cook for 1-2 minutes or until fragrant
Serve hot over tapioca flour 'farofa' and garnish with parsley.
