Moqueca

From Wikipedia, the free encyclopedia

Moqueca is a traditional Brazilian seafood stew. It basically consists of fish, onions, garlic, tomatoes, cilantro, chili pepper (pimenta malagueta) and additional ingredients. It is cooked slowly, with no water added.

Its two variants are Moqueca Capixaba from Espírito Santo state in the Southeast, and Moqueca Baiana from Bahia state in the Northeast. It is common for people from these states to claim that theirs is the "only true" moqueca.

Contents

[edit] Moqueca Capixaba

The state dish of Espírito Santo. Influenced by Native Brazilian cuisine. Olive and soy oil are used instead of palm oil; coconut milk is never used, urucum pigment is added, and it is always cooked in a traditional clay pot.

[edit] The Capixaba Pot

These pots are made with black clay and mangrove tree sap. After being shaped and fired, sap is applied a few times. This blackens the clay and makes it water resistant. It must be seasoned with oil a couple of times before use.

This typical dish is very important to Vitória's community because it supports a number of poor families who live off the craft of pot-making. Their grass roots association, called As Paneleiras (the pot making ladies), though not very powerful, is an important part of the city's life and culture.

[edit] Moqueca Baiana

Influenced by African cuisine. In addition to the basic ingredients, palm oil (dendê), coconut milk, shrimp, or crab are added.

[edit] See also

This food is Portuguese.

[edit] External links

 This Brazil-related article is a stub. You can help Wikipedia by expanding it.
 This article related to a type of cuisine is a stub. You can help Wikipedia by expanding it.