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Moqueca Baiana
Type Stew
Place of origin Brazil
Main ingredients Seafood, fish, coconut milk, onions, garlic, tomatoes, cilantro
Variations Moqueca capixaba, moqueca baiana
Cookbook: Moqueca  Media: Moqueca

Moqueca (IPA: [moˈkɛkɐ] or IPA: [muˈkɛkɐ] depending on the dialect, also spelled muqueca) is a Brazilian recipe based on salt water fish stew in coconut milk, tomatoes, onions, garlic, coriander and some palm oil (dendê). Slowly cooked in a terra cotta casserole optionally serve with prawns and choosing by preference a mix of boneless fish species like small shark, sword fish, etc.

Originally from Espírito Santo in the Southeast of Brazil, also coming from the state of Bahia in the Northeast; nowadays, this dish is found in two different variants: moqueca bahiana from Bahia and moqueca capixaba from Espírito Santo.

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's considered a softer and more tender version of moqueca. Given the rivality between Espírito Santo and Bahia, the competition produces great tastes. A capixaba (Espírito Santo's native) writer once wrote: "Moqueca is capixaba, the rest is peixada (regular fish reipe)" [1] 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 also a rare variety made with raw bananas, as a side plate. The dish is usually seasoned with onion, tomatoes, coriander, chives, and olive oil. It is usually accompanied by pirão,[2] 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 grass roots organization of pan-makers known as As Paneleiras.

See also[edit]