Trim, remove the ribs and medium dice <quantity>1½</quantity> small red bell pepper

Trim, remove the ribs and medium dice <quantity>1½</quantity> small yellow bell pepper

Trim, peel and roughly chop <quantity>1½</quantity> onion

Roughly chop <quantity>2</quantity> habanada peppers

Add <quantity>1½<unit>tbsp</unit></quantity> of olive oil and <quantity>1½<unit>tbsp</unit></quantity> of red palm oil to a pot over medium heat

Add 2/3 of the onion, 2/3 of the yellow bell pepper and 2/3 of the red bell pepper

Add the chopped habanada pepper, the stems and the root of <quantity>1<unit>bunch</unit></quantity> of coriander. Reserve the leaves for garnish

Cook the vegetables, occasionally stirring, until golden

Add <quantity>1½<unit>tbsp</unit></quantity> of olive oil and <quantity>1½<unit>tbsp</unit></quantity> of red palm oil

Add <quantity>2<unit>L</unit></quantity> of water, cover and cook for 25-30m until reduced by half

Large dice <quantity>½</quantity> tomato

Trim, peel and cut <quantity>1</quantity> plantain into large pieces

Cut <quantity>2</quantity> heart of palm spears into <quantity>8</quantity> large pieces

Let the sauce slightly cool, transfer all the ingredients and liquids to a blender and blend, starting on low speed and gradually increasing, until smooth

Strain it

Transfer the sauce to a pan over medium heat

Add <quantity>200<unit>ml</unit></quantity> of coconut milk and salt to taste

Add the juice of <quantity>1</quantity> lime and stir. Simmer the sauce for 5-10m to reduce slightly

The coconut milk and bell pepper sauce is ready

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to a pan over medium-high heat. Place the plantain and the heart of palm, salt to taste and sear until golden. Remove and reserve

Add <quantity>¼<unit>cup</unit></quantity> of cashew nuts, <quantity>1<unit>tbsp</unit></quantity> of olive oil and toss until toasted. Remove and reserve

Add the remaining onion and the red and yellow bell peppers

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil and <quantity>1<unit>tbsp</unit></quantity> of red palm oil and cook the vegetables until golden

Add the chopped tomato and stir until it begins to wilt

Add the Coconut Milk & Bell Pepper Sauce, reduce the heat to medium-low and let cook for 5m to set the flavors

Add the plantain, the heart of palm and the cashew nuts and let cook for 5m to set the flavors

Add <quantity>50<unit>ml</unit></quantity> of coconut milk, the juice of <quantity>½</quantity> lime and salt to taste. Combine

Plate and add chopped coriander to taste

Garnish with the reserved coriander leaves and extra virgin olive oil to taste. The heart of palm & plantain moqueca is ready

Enjoy!