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Place of originBrazil
Main ingredientsSeafood, fish or shrimp, onions, garlic, tomatoes, cilantro, coconut milk and palm oil
VariationsMoqueca Capixaba

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.

Originally from Espirito Santo in the south-west of Brazil, moqueca capixaba from Espirito Santo.

The name moqueca comes from the term mukeka in Kimbundu language.

Brazilians have been making moqueca for at least 300 years.[citation needed]

Moqueca Capixaba[edit]

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,[1] which is the paste made with yuca root flour ("farinha de mandioca") and the gravy from the stew.

The capixaba pan[edit]

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.

See also[edit]


2. gastronomia baiana