|Place of origin||Brazil|
|Main ingredients||Seafood, fish or shrimp, onions, garlic, tomatoes, cilantro, coconut milk and palm oil|
|Part of a series on|
|Types of food|
Moqueca (IPA: [moˈkɛkɐ] or IPA: [muˈkɛkɐ] depending on the dialect, also spelled muqueca) is a Brazilian recipe based on fish or shrimp, palm kernel oil, coconut milk, tomatoes, onions, garlic, lime and coriander. It is slowly cooked in a terra cotta casserole. Moqueca can be made with prawns or a mix of boneless fish species, like small shark, swordfish, etc.
The name moqueca comes from the term mukeka in Kimbundu language.
Brazilians have been making moqueca for at least 300 years.
Moqueca Capixaba is native to the state of Espírito Santo and influenced by Native Brazilian mixed with Portuguese cuisine. It is considered a softer and tenderer version of moqueca. The healthier extra-virgin olive oil is used instead of palm oil (as in the Bahian version). Urucum pigment is added, and it is always cooked in a traditional clay pan. Moqueca capixaba can be made with fish, shrimp, crabs, sea crab or lobsters. There is a rare variety made with raw bananas, as a side dish. The dish is usually seasoned with onion, tomatoes, coriander, chives, and olive oil. It is usually accompanied by pirão, which is the paste made with yuca root flour ("farinha de mandioca") and the gravy from the stew.
The capixaba pan
Capixaba pans are made with black clay and mangrove tree sap. After being shaped and fired, sap is re-applied. This blackens the clay and makes it water resistant. The pan must be seasoned with oil a couple of times before use.
This typical dish is very important to Vitória, and the city is home to a grassroots organization of pan-makers known as As Paneleiras.