I'm making dinner for about a dozen friends next week. Half of them are vegetarians so I can't rely on my go-to blackened shrimp tacos or BLT pasta. I'll attempt to make a vegetarian moqueca.
I've skipped the fish and made it with plantains once before, but this recipe with hearts of palm and pumpkin looks delicious. A local Argentine market sells the malagueta peppers and dende oil, so overtime I make it, I get to see that beautiful warm orange and the kitchen fills up with the scent of coconut and an acaraje puesto.