• 3 bananas cut into 0.5 cm slices
  • 2 fresh tomatoes, roughly chopped
  • 1 large onion, coarsely chopped
  • 2 crushed garlic cloves
  • 1 can of peeled tomatoes processed with tomato juice into tomato sauce
  • 1 small green pepper, coarsely chopped
  • 1 small glass of coconut milk (or milk recipe)
  • 1 tbsp grated fresh ginger
  • A handful of parsley, chives and cilantro
  • Olive and/or palm oil
  • Salt and pepper to taste [for this recipe, it could be red pepper]


  • Step 1: In a not too small pan, brown the garlic, onion, bell pepper and grated ginger in olive oil or palm oil

  • Step 2: When it's golden but not burning, add the fresh tomatoes, tomato sauce and coconut milk. Lower the heat a bit and let the flavors of all the ingredients mix well for about 5 minutes

  • Step 3: While your moqueca is developing flavors, take the opportunity to prepare the bananas. In a frying pan, fry the bananas in a little olive oil. Sprinkle the bananas with salt and pepper. The bananas are ready when they become very yellow and have golden parts

  • Step 4: Add the bananas to the moqueca and taste it, then season it to taste. As soon as it has the perfect flavor, turn off the heat

  • Step 5: When serving, put the parsley, chives and cilantro on top


  • 1: You can complete the dish with pout pepper when serving

  • 2: This recipe can accompany rice, farofa, quinoa or whatever you prefer