In the Benfica neighborhood of Fortaleza, chef Luciana Feitosa has embraced vegan cuisine as a way to blend tradition with innovation. Encouraged by her daughter to pursue culinary studies, Luciana began her journey in 2014 and now focuses on recipes that do not include animal products. One of her standout creations is a moqueca made from banana-da-terra, a dish that maintains traditional elements like peppers, coconut milk, and dendê oil while substituting fish with banana, allowing for a unique twist on this classic Brazilian dish.

The preparation of this vegan moqueca takes approximately 15 minutes, resulting in a creamy texture with a rich flavor profile that reflects the cultural heritage of Brazil. The dish not only showcases the versatility of the banana but also appeals to both vegan and non-vegan audiences who may be looking for healthier or more sustainable meal options. Accompanied by banana farofa, it creates a satisfying and hearty meal.

This recipe was featured on the Sunday program Nordeste Rural, making it accessible for viewers who wish to recreate this flavorful dish at home. With its emphasis on simple ingredients and quick preparation, Luciana's banana-da-terra moqueca embodies the spirit of modern Brazilian cooking, marrying time-honored recipes with contemporary dietary preferences.