Wed, Nov 21st 2007, 00:00
A firm favourite dish of Brazil is moqueca, a traditional Brazilian seafood stew.
The base of moqueca is fish, onion, garlic, tomato, cilantro and chilli. The Moqueca baiana, regional variation from Bahia, has ingredients which thrive in the area, dende oil, coconut milk and shrimp or crab.
Dende oil is a heavy oil extracted from the African palm growing in Northern Brazil. It is a staple ingredient in Bahian or Afro-Brazilian cuisine, and adds a wonderful flavour and bright orange colour to foods.
Moqueca capixaba hails from the south-eastern State of Espírito Santo. Here olive or soy oil is used rather, and never coconut milk. Urucum spice is added, a pigment spice derived from the blossom of the achiote shrub.
Moqueca capixaba is traditionally prepared in a special capixaba clay pot, traditional pots made with black clay and mangrove tree sap.
Moqueca, the Seafood delicacy of Brazilian Cuisine reviews
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