Zesty Brazilian Quibebe with Coconut and Nutmeg

A vibrant and comforting Brazilian stew

This flavorful stew made with mashed pumpkin, coconut milk, and nutmeg is perfect for cozy dinners.

1 h
4
Easy

Ingredients

For the Quibebe

1 medium pumpkin or butternut squash

peeled and diced

2 tablespoons olive oil

1 medium onion

finely chopped

2 cloves garlic

minced

1 teaspoon ground nutmeg

1 teaspoon paprika

Salt and pepper

to taste

1 cup coconut milk

1 cup vegetable broth

2 tablespoons fresh cilantro

chopped

For the Garnish

Zest of 1 lime

Fresh cilantro leaves

Preparation

Preparing the Pumpkin

Peel and Dice Pumpkin

Peel and dice the pumpkin into small, even pieces.

Heat Oil

In a large pot, heat olive oil over medium heat.

Sauté Onion and Garlic

Add chopped onion and garlic; sauté until translucent.

Blending the Flavors

Toast Spices

Stir in ground nutmeg, paprika, salt, and pepper.

Use fresh nutmeg for the best flavor.

Combine Pumpkin and Spices

Add the diced pumpkin to the pot, mixing well with the spices.

Add Liquids

Pour in the coconut milk and vegetable broth, and bring to a simmer.

Make sure not to overcook the pumpkin to retain a bit of texture.

Cooking Process

Simmer Mixture

Let the mixture simmer uncovered for about 20 minutes or until the pumpkin is tender.

Mash Pumpkin

Using a potato masher, gently mash the pumpkin until it reaches a chunky consistency.

Finish with Cilantro

Stir in the fresh cilantro just before serving.

Plating & Serving

Zesty Brazilian Quibebe with Coconut and Nutmeg

FaBowlRice

Serve and Garnish

Spoon the quibebe into bowls, sprinkle with lime zest, and top with fresh cilantro leaves for a bright finish.

Sauce Pairings

Creamy Yogurt Sauce

For added creaminess

Spicy Chili Oil

For a heat kick

Garnishes & Accompaniments

Lime zestFresh cilantro leaves

Perfect Sides

Steamed white rice

Warm crusty bread