Brazilian Shrimp and Coconut Stew (Moqueca de Camarão)

Heat the dendê oil (or olive oil) in a large pot or Dutch oven over medium heat.

Add the chopped onion and bell peppers. Sauté for 5-7 minutes until softened.

Stir in the minced garlic and cook for 1 minute more until fragrant.

Add the diced tomatoes (undrained), coconut milk, salt, and black pepper. Bring the mixture to a gentle simmer.

Reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.

Add the peeled and deveined shrimp to the simmering stew. Cook for 3-5 minutes, or until the shrimp turn pink and opaque.

Stir in the fresh chopped cilantro just before serving.

Serve hot, traditionally with white rice.